Vol. 11, Special Issue 6 (2022)

Author(s):
MS Shedge, PM Haldankar, Ahammed Shabeer TP, CD Pawar, MC Kasture, VV Dalvi, RG Khandekar and LS Khapare

Abstract:
Jackfruit is extensively used in ayurveda traditionally as a cooling tonic and pectoral, roots in diarrhea and fever, leaves to activate milk in women and animals, as a source to treat antisyphilic and vermifuge, leaf ash applied to ulcers wounds and the warmed leaves have healing properties if pasted on the wounds. Jackfruit is reported to have medicinal properties like antioxidant, cardioprotective, anti-inflammatory. The jackfruit bulb and jackfruit seeds are good sources of protein, starch, and minerals. Jackfruits also contain phytonutrients i.e., lignans, isoflavones and saponins and they have numerous health benefits such as anticancer, antiaging, and antioxidant. An activity of certain phytochemicals along with their antioxidant properties further supports the cause of commercial utilization of the fruit. The jackfruits and fruit products hold potential in the diet as they possess not only pleasant taste but also source of naturally and readily available source of instant energy. This review presents a scientific overview of jackfruit with reference to relevant nutritional characteristics, bioactive compounds and its health benefits as well as its use in food industry.