“Volatile Oils: Production, Composition and Uses” provides a comprehensive perspective on the pertinent aspects of volatile oils, their chemistry, and their different nutraceutical properties such as antimicrobial, antioxidant and anticarcinogenic, which can be beneficial for biochemists, chemical engineers, physicians, food and agro-technologists for the development of various products. Readers will find a deep and complete perspective regarding spices and their chemical composition. The book comprises 11 chapters which cover the various aspects of volatile oils including their historical background, their extraction methods, their chemical composition and various applications in pharmaceutical and health industries. The importance of the study of volatile oil components as “green” corrosion regulators for applications in human health with additional antimicrobial properties is also documented in the book. The use of volatile oils in dental applications is mainly linked to their antimicrobial properties, useful for preventing the infections associated with dental implants and for their ability to form polymeric nanofilms on dental implants with proven antibacterial properties. Nutraceutical and life sciences companies and R&D labs will be able to utilize the information given in this book for research and development activities related to the application of spices and proactively explore and leverage the healing, nutritive and health benefits of volatile oils. The beneficial physiological properties discussed in this book will help the pharmaceutical sector also in developing preventive measures against pathologies.