Momordica charantia L. has been used as one a medicinal plant due to its physiological effects. This study investigated the antioxidant, antibacterial, anticancer and antidiabetic effects of hot-water extract (WEM) and ethanol extract (EEM) from dried Momordica charantia L. cultivated in Korea. In addition, constituent analysis was evaluated on total ascorbic acid, total polyphenol, flavonoid, total sugar and reducing sugar. The antioxidant effects of extracts from Momordica charantia L. were determined by the DPPH and ABTS method. The antibacterial effects of extracts from Momordica charantia L. were measured by paper disc diffusion method and minimum inhibitory concentration (MIC) against foodborne disease bacteria such as Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa and Salmonella typhimurium. The anticancer effects of extracts from Momordica charantia L. were evaluated by MTT and SRB methods and antidiabetic effects were evaluated by α-amylase inhibition activity and α-glucosidase inhibition activity. The results of DPPH assay of WEM and EEM showed concentration-dependent effects at all concentrations and the results of ABTS assay also showed similar effects. Through two assays, we confirmed that antioxidant activities of EEM were higher than those of WEM. According to the results of paper disc assay, WEM did not show clear zone whereas EEM showed apparent clear zone against B. cereus and S. aureus. In addition, The MIC value of WEM was 8,000 ppm and the MIC value of EEM was 7,000 ppm on S. aureus. In the growth inhibition tests against human cancer cells using MTT and SRB assay, EEM represented the strongest inhibitory effect compared to WEM on the growth of Hela cells. On the other hand, both extracts represented lower cytotoxicity on normal human cell (HeLa229) compared to human cancer cells at test concentrations. Moreover, the inhibition activity of EEM against α-amylase and α-glucosidase exhibited over 70% at 4,000 ppm respectively, and it was significantly higher than those of WEM at all concentrations. The contents of total ascorbic acid, total polyphenol, total flavonoid, total sugar and reducing sugar of the ethanol extract were also higher than those of the water extract. These findings suggest that the biological activities of ethanol extract are superior to those of hot-water extracts and the ethanol extracts has potential as a resource for the development of natural functional materials.