Abstract
An energetic desire to reduce the undesirable effects brought on by synthetic heterocyclic substances and to combat antimicrobial resistance has led to an increase in curiosity in using natural antimicrobial agents derived from plants, such as phenolics, catechol, pyrogallol, essential oils, Lchicoric acid, caffeic acid, catechins, coumarin, proanthocyanidins, 4-thiazolidinone, and alkaloids. The usage of naturally occurring heterocycles against Gram-positive (S. aureus, S. pyogenes, B. subtilis, A. niger, and B. cereus) and Gram-negative (P. aeruginosa, E. coli, K. pneumonia, P. vulgaris, and S. infantis) bacteria has been the subject of increased investigation in past few decades. This review targets the use of plant-derived antimicrobials to increase the microbiological safety of food and the possible antimicrobial activity of nitrogen- and oxygen-based heterocyclic compounds. It is possible to find novel medications to treat infectious diseases and address the issues brought on by antibiotic resistance by exploring and utilising the potential of these chemicals. Additional research is desirable on the toxicological effects and potential additive and/or synergistic antimicrobial actions in order to maximise the usage of these potential natural antimicrobials in foods.
