This study was conducted to develop healthy foods or natural preservatives with garlic (Allium sativum L.), ginger (Zingiber officinale R.) and onion (Allium cepa L.). The polyphenol contents of garlic, ginger and onion juice were analyzed, and they were tested for antioxidative and antibacterial activities. Their antioxidative activities were investigated in terms of their electron donating activity (EDA), SOD-like activity and nitrite scavenging ablity (NSA). Their antibacterial activities were tested against four kinds of pathogenic bacteria (L. monocytogenes, S. aureus, E. coli O157:H7, and Sal. typhimurium). The yields of the garlic, ginger and onion juice were 28.2, 24.3 and 38.3 percent, and their total polyphenol contents were 1,254, 1,523 and 412 mg/100 mL, respectively. The EDAs of the garlic and ginger juice ranged from 95 to 98 percent and over 90 percent in the 40 percent diluted solution. Their SOD-like activities were 64 and 67 percent, repectively. Onion juice had lower activities in EDAs and SOD-like activity than those of garlic and ginger juice. The NSAs of the garlic, ginger and onion juice were 56.5, 52.4 and 50.2 percent, respectively. The garlic juices showed antibacterial activity against four kinds of pathogenic bacteria (L. monocytogenes, S. aureus, E. coli O157:H7 and Sal. typhimurium) and the highest such activity against Sal. typhimurium. From all the results of the experiments, it can be concluded that garlic, ginger, onion can be used as a natural preservatives and can help develope healthy foods because of their antibacterial and antioxidative activities and abundunt polyphenols.