ABSTRACT Thymol, a monoterpene phenol derived from Thymus vulgaris , suppresses a wide range of microorganisms and possesses antioxidant, anti‐inflammatory, and anticancer effects. This article focuses on the biomedical and dietary applications of thymol and briefly covers its physiological mechanisms and administration routes. Aqueous solubility limitations, high volatility, and oxidative instability hinder the practical applications of thymol. Nanoemulsions, liposomes, micelles, and polymeric nanoparticles have been widely used to stabilize, solubilize, and make thymol more accessible to the body. Drug delivery to the target location can be controlled to some extent and may improve targeting efficiency, maximizing therapeutic effectiveness and minimizing unwanted effects. Thymol is a safe, effective, and environmentally sustainable food preservative, a film‐forming agent, and a key ingredient in new packaging solutions. This is because its antimicrobial activity prevents the growth of pathogenic bacteria, extends shelf life, and preserves the sensory quality of meat, dairy, fruits, and vegetables. Despite strong trends, progress, and research, large‐scale clinical studies are still lacking, and the regulatory paths are unclear. To meet this challenge, clinical validation should lead to scientific, pharmacological, transdisciplinary, and sustainable production techniques. Thymol is a versatile and sustainable natural substance that can be used to improve food safety and therapeutics. Overcoming existing difficulties will allow this product to be used commercially and ensure sustainable natural health and food preservation solutions.
Awlqadr et al. (Sat,) studied this question.
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