Essential Oils from Native Brazilian Plants of the Genus Eugenia as an Innovative and Sustainable Source of Active Ingredients for Food Systems and Human Health and Well-Being

Abstract

Brazil is home to some of the world’s greatest biodiversity, providing an immeasurable number of new opportunities and unexplored sources of native plants for the development of products, extracts, foods, and compounds of social and economic interest. Among these, plants of the genus Eugenia stand out because of the large number of species found in Brazilian territory, many of which are endemic and exclusive to Brazil. These plants have emerged as potential sources for obtaining essential oils with relevant biological activities. In this context, the present review provides an overview of essential oils derived from the main native plants of Brazilian socio-biodiversity from the genus Eugenia with food value (Eugenia stipitata, Eugenia dysenterica, Eugenia involucrata, Eugenia brasiliensis, Eugenia klotzschiana, Eugenia uniflora, and Eugenia pyriformis) and their phytochemical profile and health beneficial effects. The compiled data showed that the essential oils of these plants are composed mainly of sesquiterpenes and, in smaller quantities, monoterpenes and other compounds. These compounds contribute to different biological activities, including antimicrobial, antioxidant, anticancer, and antiparasitic effects. These findings demonstrate that the essential oils of Brazilian native plants of the genus Eugenia can be a promising raw material for active ingredients to develop innovative and sustainable food products, drugs, and cosmetics.