Investigated as a natural antimicrobial agent for food preservation due to its ability to inhibit the growth of bacteria and fungi, particularly gram-positive bacteria such as Staphylococcus and Enterococcus species, including some drug-resistant strains. Shows potential in pharmaceutical applications for treating bacterial infections and developing new antibiotics. Also studied for its anti-inflammatory and antioxidant properties, making it a candidate for use in health supplements and cosmetic formulations. Currently in the laboratory research stage with no commercial applications yet.