Saponin glycosides are naturally occurring plant compounds consisting of two main parts: a non-sugar component called sapogenin (aglycone) and one or more sugar units attached to it. The term saponin is derived from the Latin word “sapo,” meaning soap, because these compounds produce a stable foam when shaken with water due to their surface-active properties. Saponins are widely distributed in plants such as liquorice, ginseng, fenugreek, and Dioscorea. Based on the nature of the aglycone, they are classified into steroidal saponins and triterpenoid saponins. They usually have a bitter taste and exhibit hemolytic activity. Pharmacologically, saponins are important due to their expectorant, anti-inflammatory, antimicrobial, and immunostimulant properties, and they are also used as vaccine adjuvants. Because of these diverse biological activities, saponin glycosides hold significant importance in pharmaceutical and medicinal applications.