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

  • Shrikant Baslingappa SwamiEmail author
  • Sandeep Baban Kalse
Reference work entry
Part of the Reference Series in Phytochemistry book series (RSP)


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.


Jackfruit Antioxidant Jacalin 



Caffeic acid


Ferulic acid


Food and Drug Administration


Fast-dissolving tablets


Gallic acid


Glycemic load


Hemoglobin A1c


High-density lipoprotein cholesterol


Incremental area under curve


Low-density lipoprotein cholesterol


Nitric oxide


Normal serving size


Tannic acid


Under detection limit


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Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Shrikant Baslingappa Swami
    • 1
    Email author
  • Sandeep Baban Kalse
    • 1
  1. 1.Department of Post Harvest EngineeringPost Graduate Institute of Post Harvest ManagementKilla RohaIndia

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