Myrtle: a versatile medicinal plant

Myrtus, commonly called myrtle, is a genus of flowering plants in the Myrtaceae family. This study aimed to review myrtle’s pharmaceutical, food, and other uses. The pharmacological effects myrtle for antioxidant, antibacterial, anti-inflammatory activities, reduction COVID-19 symptoms, anti-diabetic animal model, hepatoprotective rat antihypertensive, control intestinal helminthiasis mice inhibition glucosyltransferase activity, protective effect on oxidative metabolism hypothyroidism reducing damage caused by skin burns are reviewed. In addition, food uses this plant such as improving microbial stability products containing salmon, antimicrobial activity meat dairy products, flavoring sea salt, improvement fresh fruits during post-harvest storage, nutrition, bio-oil production summarized.