Melinjo or Gnetum gnemon, a well-known plant among Indonesians, is commonly used to make a traditional snack called emping. However, it is not widely known that melinjo has various bioactivities because they lack scientific information. Recent studies have revealed that melinjo contains various bioactive compounds that may contribute to its functional properties. Therefore, the aim of this literature review is to provide data and information about the bioactivities and phytochemicals of melinjo that is a potential source of functional foods. The scientific journals were obtained from Harzing’s Publish or Perish. A total of 15 articles about Gnetum gnemon showed that stilbenoid and peptide compounds were the most suspected to be responsible for the bioactivities contained. Besides, melinjo is known to have several properties, including antioxidant, antihypertension, UV-B protection, antimicrobial activity, antidiabetic activity, and anti-cancer. Thus, both melinjo seeds and leaves hold significant potential for health applications and could be further developed into functional foods to help prevent various diseases.