The most common causes of infections include bacteria, viruses, and fungi. We most often combat bacteria with antibiotics. However, due to excessive and improper use, bacteria have begun to adapt and develop resistance. For some infections caused by microorganisms, there are still no developed treatments or preventive measures to prevent infections. Because of these challenges, there is a growing demand for alternative antimicrobial agents that are more effective and at the same time less toxic to humans. In this regard, natural bioactive compounds synthesized by various organisms, including plants, have great potential. The content of chemical compounds with antimicrobial effects in plants is influenced by biotic and abiotic factors. The most common compounds with potential antimicrobial effects in plants are polyphenolic compounds, alkaloids, terpenes, and some sulfur-containing compounds. These compounds can act against microbes on their own, synergistically in combination with other plant compounds, or with existing antibiotics. Microorganisms also cause food spoilage, so the effects of bioactive plant compounds are also important in the food industry. Plant bioactive compounds are also useful as preservatives in food or as edible films. Spices and herbs, in particular, have the greatest potential in this regard.
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