In the present study, the extracts of Allium tuncelianum and Allium sativum L. were evaluatedfor antioxidant capacities, fatty acid, amino acid and phenolic compositions. In order to evaluate the antioxidantcapacity of the extracts, total antioxidant amount, radical scavenging and chelating activities, reducing powerby cupric reducing antioxidant capacity and ferric reduction antioxidant power methods were performed andcompared with reference antioxidants. Quantitative amounts of phenolic compounds were determined by theliquid chromatography–mass spectrometry. Gas chromatography–mass spectrometry and high performance liquidchromatography methods were used for the fat / fatty acid and amino acid compositions, respectively. The contentof p-Coumaric acid in Tunceli garlic was found higher compared to the cultuvated garlic. Total antioxidant capacityIC50 values were determined in Tunceli garlic as 72.20 µg ml-1; in cultuvated garlic as 63.80 µg ml-1. In termsof fatty acid compositions, Tunceli garlic (ω-3, 3.92%; ω-6, 46.91%; ω-9, 14.16%) was observed having moreeffective level of essential omega acids compared to the cultuvated garlic (ω-3, 3.20%; ω-6, 50.37%; ω-9, 5.18%).According to essential amino acid contents, the Tunceli garlic was found to be richer than cultuvated garlic. As aresult, due to the high biological activity of Tunceli garlic, it would be more beneficial in diet, in terms of cancerand cardiovascular disease treatment.