A REVIEW ON TROPICAL FRUIT: JACKFRUIT (Artocarpus heterophyllus)
SUDIPTA SAHA *
Department of Silviculture, School of Forestry, Northeast Forestry University, China.
MANOBENDRO SARKER
Department of Bioengineering, University of Missouri, 1406 East Rollins Street, Columbia, Missouri 65211, United States.
AHMED REDWAN HAQUE
Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Bangladesh.
TANVIR AHMED NAYEEM
Projahnmo Research Foundation, Dhaka, Bangladesh.
ABU RASHED MD. MAUKEEB
Department of Agricultural Chemistry, Khulna Agricultural University, Khulna-9100, Bangladesh.
*Author to whom correspondence should be addressed.
Abstract
Jackfruit, a tropical fruit of the family Moraceae and genus Artocarpus, is usually preferred due to its subtle sweet taste and fruit flavor. However, this fruit has an impressive nutrient profile, which is comparable to shredded meat by Vegans and vegetarians. It contains a lot of fiber, vitamins, minerals, antioxidants, low fats, and protein (more than 3 gm/cup), making jackfruit unique from other fruits. Jackfruit also keeps for various medicinally important compounds, mainly antioxidants, carotenoids, flavanones, and vitamin C, and as a result, its consumption has a positive impact on human health. Various health benefits have been reported with jackfruit intake, such as immune health, preventing skin problems, cardiovascular disease prevention, blood sugar control, anti-aging, anti-cancer, anti-ulcer, antiviral, and anti-inflammatory. The present study attempted to review the morphology, production, consumption, nutritional value, and health-promoting benefits of jackfruit.
Keywords: Jackfruit, morphology, production, nutritional value, health benefits
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