Osajin is primarily used in research related to its biological activities, particularly for its anti-inflammatory and antioxidant properties. It has shown potential in studies exploring natural compounds for neuroprotective effects, making it of interest in the development of treatments for neurodegenerative conditions. Additionally, osajin exhibits antimicrobial activity, which supports its investigation in novel antimicrobial agents derived from plant sources. Its role in modulating cellular pathways involved in oxidative stress and inflammation also makes it a candidate for functional food and nutraceutical applications aimed at promoting overall health and preventing chronic diseases.