A review of nutrition, phytochemical compounds and biological activities of jackfruit (Artocarpus Heterophyllus Lam.).

Jackfruit is one of the popular ripe fruits of the woody species. The jackfruit tree is widely planted in tropical regions such as Southeast Asia and Brazil. It is a medium-sized tree of the Moraceae family that may grow more than 20 meters tall. Jackfruit provides high economic value for producers, as well as several uses in food technology, particularly in recent years. Jackfruit has many nutritional components, including fat, protein, minerals, carbohydrates, fiber and especially vitamins, such as vitamin C, vitamin B₁, vitamin B₂, vitamin B₃, pantothenic acid, vitamin B₆, folate, and vitamin A. The amino acids such as threonine, isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, valine, arginine, histidine, alanine, aspartic acid, glutamic acid, glycine, proline, and serine are all major components of jackfruit. The biological activities of jackfruit are derived from physicochemical components such as phenolic, flavonoid, tannin, starch, carotenoid, and pectin. The antioxidant, antibacterial, antifungal, antineoplastic, anticariogenic, antineoplastic, hypoglycemic, and other health-promoting qualities are all present of jackfruit. The fruit exhibits significant activities that need more investigation so that the fruit's importance can be recognized worldwide. The objective of the study was to gather data on jackfruit, highlighting the potential of jackfruit and its by-products for different fields such as food, pharmaceutical, and cosmetic. [ABSTRACT FROM AUTHOR]