“…Due to the flavoring and antimicrobial activities, in particular, CV has been proposed as a natural food preservative for the food industry (Daferera, Ziogas, & Polissiou, ; Solórzano‐Santos & Miranda‐Novales, ; Salehi, Mishra, et al, 2018). In addition, CV, as a main constituent of plant extracts derived from Zataria multiflora Boiss, Satureja hortensis , and O. vulgare , improves the immune response (Boskabady & Gholami Mahtaj, ; Boskabady & Jalali, ; Boskabady, Tabatabaee, & Jalali, ; Khazdair, Ghorani, Alavinezhad, & Boskabady, ), mediating the antimicrobial, antioxidant, anti‐inflammatory, and anticancer properties of these plants (Burt et al, ; Fitsiou et al, ; Hashemipour et al, ; Kim, Lillehoj, Lee, Jang, & Bravo, ; Lesjak et al, ; Mahtaj, Feizpour, Kianmehr, Soukhtanloo, & Boskabady, ; Ocaña‐Fuentes, Arranz‐Gutiérrez, Señorans, & Reglero, ; Rajput et al, ; Silva et al, ). The major aim of this review was to provide the most updated evidence, including clinical trials, of CV in human health, with a focus on its pharmacokinetics and safety profile and antibacterial, antioxidant, and anticancer activities.…”