The use of plant extracts as natural food preservatives has gained attention due to increasing consumer demand for safer and healthier products. Plant extracts contain bioactive metabolites with antioxidative and antimicrobial properties, making them promising for food preservation. This review highlights key bioactive compounds in plant extracts from Asteraceae, Lamiaceae, Alliaceae, Malvaceae, and Boraginaceae, and their potential as natural preservatives in food, particularly meat and dairy products. The Asteraceae family, rich in flavonoids, terpenoids, and phenolic compounds, exhibits strong antioxidative and antimicrobial effects. Similarly, the Lamiaceae family is known for essential oils, such as carvacrol and thymol, which demonstrate potent antimicrobial activity. The Alliaceae family, including garlic and onions, is recognized for its strong antimicrobial effects. The Malvaceae family, including Kitaibelia vitifolia, shows antioxidative and antimicrobial activities due to phenolic compounds. The Boraginaceae family, including Halacsya sendtneri and Onosma aucherianum, contains flavonoids, pyrrolizidine alkaloids, and phenolic acids, contributing to its antioxidative and antimicrobial activities. Using plant extracts from these families offers a natural approach to food preservation, improving safety and extending shelf life while meeting consumer demand for natural products. Understanding these compounds supports the development of effective and safe natural preservatives.