A review of the literature on the antioxidant activity of essential oils reveals their significant potential in protecting against oxidative stress. Several studies demonstrate that bioactive compounds present in these oils, such as flavonoids and terpenes, have antioxidant properties that neutralize free radicals. Furthermore, antioxidant efficacy varies according to the origin and chemical composition of the essential oils. Applications include not only food preservation, but also benefits in pharmacological and therapeutic contexts. Thus, research on essential oils shows promise, contributing to natural alternatives in promoting health and preserving products.