Chemical Diversity, Yield, and Quality of Aromatic Plants

Abstract

Natural products, i.e., food, drugs, cosmetics, flavors, dyes, and preservatives, have recently become a subject of great interest. There is no doubt that the primary condition for the suitability and use of these products is a solid scientific basis, especially in terms of biological activity. Medicinal aromatic plants (MAPs) play a valuable and vital role in the economic, social, cultural, and ecological aspects of local communities worldwide. MAPs, commonly known as herbs or spices, are distinguished by their original aroma and valuable healing effects. They are common in folk medicine and have modern proven healing effects. These plants are characterized by great diversity both morphologically and chemically, as well as in terms of biological activity. Their properties are modified by various factors of variation: genetic, ontogenetic, environmental, and post-harvest. This review presents the results of the latest research on the use of wild and cultivated aromatic plants in the pharmaceutical, cosmetic, and food production sectors. In addition, the relationship between the quantity and quality of MAP yield and the genetic, environmental, and agrotechnical factors involved was discussed.