Harnessing Jasminum Bioactive Compounds: Updated Insights for Therapeutic and Food Preservation Innovations

ABSTRACT The Jasminum genus, renowned for its aromatic flowers, has been used in traditional medicine across various cultures for its therapeutic properties. Recently, scientific interest has focused on the bioactive compounds present in Jasminum species, highlighting their potential applications in health and food preservation. This review evaluates the phytochemical composition of Jasminum species, emphasizing their therapeutic and preservative roles while identifying research gaps. A comprehensive literature search was conducted using major scientific databases, including PubMed, Scopus, and Web of Science, focusing on studies from the last two decades. The review includes peer‐reviewed articles that provide robust methodologies and detailed results regarding the biological activities of Jasminum species. Findings reveal that Jasminum is rich in bioactive compounds such as terpenoids, flavonoids, and phenolic acids, contributing to significant antioxidant, anti‐inflammatory, antimicrobial, and anticancer properties. Scientific evidence supports traditional uses, such as treating headaches and infections. Additionally, Jasminum extracts have shown promise as natural food preservatives due to their potent antimicrobial activity. However, the review identifies significant variability in study methodologies and a lack of clinical trials, which limit the generalizability and application of these findings. Jasminum species possess a diverse phytochemical profile that holds promise for advancing health and food preservation applications. Future research should prioritize standardizing methodologies and conducting clinical trials to validate their efficacy. Bridging the gap between traditional knowledge and modern science will unlock the full potential of Jasminum as a multifaceted resource for health and nutrition.