The article reviews the antimicrobial properties of flavonoids, a class of natural compounds widely found in plants and known for their diverse pharmacological activities. Flavonoids have been used in traditional medicine for centuries and are now the subject of extensive research due to their potential as antimicrobial agents. The review covers the occurrence, structure, and nomenclature of flavonoids, as well as their medicinal properties, including anti-inflammatory, estrogenic, enzyme inhibitory, antioxidant, and cytotoxic activities. It discusses the history of flavonoid use in antimicrobial treatment, noting that they have been effective against fungal, viral, and bacterial pathogens. The article also explores the toxicity of flavonoids, which is generally considered low due to their widespread distribution in edible plants and beverages. The review delves into the antimicrobial activity of flavonoids, highlighting their antifungal, antiviral, and antibacterial properties. It provides detailed examples of flavonoids with specific antimicrobial activities, such as quercetin, apigenin, galangin, and sophoraflavone G. The mechanisms of action of these flavonoids are discussed, including inhibition of nucleic acid synthesis, cytoplasmic membrane function, and energy metabolism. The review also addresses discrepancies in the reported antibacterial activity of flavonoids, attributing them to variations in assay methods and other factors. Finally, the article concludes by emphasizing the potential of flavonoids as novel antimicrobial agents, suggesting that structural optimization and further research into their mechanisms of action could lead to the development of effective antimicrobial drugs.The article reviews the antimicrobial properties of flavonoids, a class of natural compounds widely found in plants and known for their diverse pharmacological activities. Flavonoids have been used in traditional medicine for centuries and are now the subject of extensive research due to their potential as antimicrobial agents. The review covers the occurrence, structure, and nomenclature of flavonoids, as well as their medicinal properties, including anti-inflammatory, estrogenic, enzyme inhibitory, antioxidant, and cytotoxic activities. It discusses the history of flavonoid use in antimicrobial treatment, noting that they have been effective against fungal, viral, and bacterial pathogens. The article also explores the toxicity of flavonoids, which is generally considered low due to their widespread distribution in edible plants and beverages. The review delves into the antimicrobial activity of flavonoids, highlighting their antifungal, antiviral, and antibacterial properties. It provides detailed examples of flavonoids with specific antimicrobial activities, such as quercetin, apigenin, galangin, and sophoraflavone G. The mechanisms of action of these flavonoids are discussed, including inhibition of nucleic acid synthesis, cytoplasmic membrane function, and energy metabolism. The review also addresses discrepancies in the reported antibacterial activity of flavonoids, attributing them to variations in assay methods and other factors. Finally, the article concludes by emphasizing the potential of flavonoids as novel antimicrobial agents, suggesting that structural optimization and further research into their mechanisms of action could lead to the development of effective antimicrobial drugs.