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<i>Allium</i> is a genus that is widely consumed and used as traditional medicine in several countries. This genus has two major species, namely cultivated species and wild species. Cultivated species consist of <i>A. cepa</i> L., <i>A. sativum</i> L., <i>A. fistulosum</i> L. and <i>A. schoenoprasum</i> L. and wild species consist of <i>A. ursinum</i> L., <i>A. flavum</i> L., <i>A. scorodoprasum</i> L., <i>A. vineale</i> L. and <i>A. atroviolaceum</i> Boiss. Several studies report that the <i>Allium</i> species contain secondary metabolites such as polyphenols, flavonoids and tannins and have bioactivity such as antioxidants, antibacterial, antifungal, anti-inflammatory, pancreatic α-amylase, glucoamylase enzyme inhibitors and antiplatelets. This review summarizes some information regarding the types of <i>Allium</i> species (ethnobotany and ethnopharmacology), the content of compounds of <i>Allium</i> species leaves with various isolation methods, bioactivities, antioxidant properties and the structure-antioxidant activity relationship (SAR) of <i>Allium</i> compounds.