This review discusses the extraction, isolation, and identification of bioactive compounds from plant extracts, focusing on their antioxidant, antimicrobial, and anticancer properties. The article highlights the importance of natural antioxidants found in fruits and vegetables, which can replace synthetic ones like BHT and BHA due to health concerns. Various extraction techniques, including solvent-based methods, microwave-assisted extraction (MAE), and ultrasound-assisted extraction (UAE), are described for efficiently obtaining bioactive compounds. These methods are compared based on their effectiveness in extracting antioxidants, with MAE and UAE showing superior results. The review also covers the isolation and purification of bioactive molecules using chromatographic techniques and spectroscopic methods such as UV-Vis, IR, NMR, and mass spectrometry. Structural elucidation of these compounds is discussed, emphasizing the role of spectroscopy in identifying their chemical structures. The article further explores lipid oxidation in food systems, the role of antioxidants in preventing oxidative damage, and the use of plants as a source of natural antioxidants. It highlights the antioxidant properties of various plants, including red algae, monocots, vegetables, fruits, legumes, trees, shrubs, and other eudicots. The study emphasizes the importance of natural antioxidants in food preservation and health benefits, and the need for further research to fully understand their potential. The review concludes with a call for continued exploration of plant-derived antioxidants as safe and effective alternatives to synthetic additives.This review discusses the extraction, isolation, and identification of bioactive compounds from plant extracts, focusing on their antioxidant, antimicrobial, and anticancer properties. The article highlights the importance of natural antioxidants found in fruits and vegetables, which can replace synthetic ones like BHT and BHA due to health concerns. Various extraction techniques, including solvent-based methods, microwave-assisted extraction (MAE), and ultrasound-assisted extraction (UAE), are described for efficiently obtaining bioactive compounds. These methods are compared based on their effectiveness in extracting antioxidants, with MAE and UAE showing superior results. The review also covers the isolation and purification of bioactive molecules using chromatographic techniques and spectroscopic methods such as UV-Vis, IR, NMR, and mass spectrometry. Structural elucidation of these compounds is discussed, emphasizing the role of spectroscopy in identifying their chemical structures. The article further explores lipid oxidation in food systems, the role of antioxidants in preventing oxidative damage, and the use of plants as a source of natural antioxidants. It highlights the antioxidant properties of various plants, including red algae, monocots, vegetables, fruits, legumes, trees, shrubs, and other eudicots. The study emphasizes the importance of natural antioxidants in food preservation and health benefits, and the need for further research to fully understand their potential. The review concludes with a call for continued exploration of plant-derived antioxidants as safe and effective alternatives to synthetic additives.