Penicillic acid is primarily studied for its antimicrobial properties, making it a subject of interest in the development of antibiotics. It has shown potential in inhibiting the growth of certain bacteria and fungi, which could be useful in treating infections. Additionally, its role as a mycotoxin has led to research into its effects on food safety and its potential health risks when present in contaminated agricultural products. In the field of biochemistry, penicillic acid is used as a tool to study cellular processes and mechanisms of toxicity. Its ability to interact with cellular components provides insights into the development of novel therapeutic agents and strategies for combating microbial resistance.