Jackfruit (Artocarpus heterophyllus): Biodiversity, Nutritional Contents, and Health

Abstract

Jackfruit (Artocarpus heterophyllus Lam.) is an ancient fruit and is consumed either raw or processed into different value-added products. Jackfruit seeds are normally discarded or steamed and eaten as a snack or used in some local dishes; seed flour is used in some biscuit factories in various bakery products, etc. The use of jackfruit bulbs, seeds, and its other parts has also been reported since ancient times for their therapeutic qualities. The health benefits of jackfruit have been attributed to its wide range of physicochemical applications. It contains high levels of carbohydrates, protein, starch, calcium, vitamins, free sugar (sucrose), fatty acids, ellagic acid, and amino acids like arginine, cystine, histidine, leucine, lysine, methionine, theanine, and tryptophan. The jackfruit has diverse medicinal uses especially antioxidant, anti-inflammatory, antimicrobial, anticancer, and antifungal activity. This chapter describes an overview of the functional, medicinal, nutritional, and health aspects of jackfruit.