Overview of phytochemical composition and bioactivity of Lavandula species

Lavandula species, commonly known as lavender, are a large genus consisting of 47 species of flowering plants belonging to the family Lamiaceae and widely grown from Southern Europe to India. The genus is widely used for food and aroma purposes and attract attention with its rich pharmacological compound content. This review focuses on the nutritional content, chemical composition and especially antimicrobial, antioxidant and neuroprotective activities of Lavandula species. Essential oils of lavender are rich in terpene compounds such as linalool and linalyl acetate, known for their therapeutic effects. In addition, species-specific compounds such as β-bisabolene and viridiflorol increase the chemical diversity. On the other hand, lavender has wide application areas in the food, cosmetic and pharmaceutical industries due to both their aromatic and functional properties. This study presents a comprehensive literature review and aims to reveal the potential pharmacological and nutritional contributions of Lavandula species.