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Life sciences · Journal article
Molecules · September 24, 2026
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Phenylpropenes are a significant category of plant volatile compounds that play a crucial role in enhancing the flavor of a variety of herbs and spices. They are a subclass of phenylpropanoid compounds, being important constituents in several plant species like basil, clove, cinnamon, anise, sassafras, nutmeg, and fennel. The most common molecules from the phenylpropene group are represented by anethole, chavicol, cinnamaldehyde, estragole, eugenol, myristicin (methoxy-safrole), and safrole. Beyond their culinary and cosmetic applications, phenylpropenes have been found to have multiple pharmacological effects, including being antimicrobial, antitumoral, antioxidant, anti-inflammatory, antidiabetic, and hypolipemic. This review is focused on the presentation of the latest scientific data resulting mainly from preclinical in vivo and in vitro studies which investigated the pharmacological effects of phenylpropenes, highlighting also the potential health benefits of phenylpropenes in several infectious, inflammatory, cardiovascular, and metabolic diseases. Mechanistic aspects regarding their biological effects and additional safety data are also reviewed.