Jackfruit - Health benefits, application, chemical constituents, side effects and many more

 

Jackfruit


Jackfruit, botanically known as Artocarpus heterophyllus, grows in tropical and subtropical regions throughout the world. The Jackfruit can be used raw as vegetable and ripe as fruit. The Jackfruit is an extremely versatile and sweet tasting fruit that possesses high nutritional value. From the time immemorial, the whole jackfruit tree is used as a traditional medicine. Artocarpus heterophyllus has multifaceted medicinal properties. The medicinal properties of Jackfruit include anti-asthmatic, antioxidant, antibacterial, antifungal, anticancer, hypoglycemic, antimalarial, anti-diarrhoeal, anti-arthritic, anti-helmintic, anti-inflammatory, ant carcinogenic, anti platelet, antiviral, anti tubercular, anti atherosclerotic activities. It is widely spread all over the India. Jackfruit is also known as the largest tree-borne fruit in the world. India is believed to be the land of Jackfruit. It is a nonseasonal fruit.  

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The flavor of the ripe fruit is comparable to a combination of apple, pineapple, mango, and banana. Varieties are distinguished according to characteristics of the fruit flesh. In Indochina, the two varieties are the "hard" version (crunchier, drier, and less sweet, but fleshier), and the "soft" version (softer, moister, and much sweeter, with a darker gold-color flesh than the hard variety).

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It has different names in different languages such as Hindi name(Katahal, Chakki),  English name(Jackfruit),  Marathi name(Panas, Kathhal, Phanas),  Guajarati name(Panas, Phanas, Katahal),  Bengali name(Kantal, Kanthal,  Ka..............(read more)





Vitamin and mineral content

Vitamin : A, B1, B2, B3, B5, B6, B9, C, E

Minerals : Calcium, Iron, Magnesium, Manganese, Phosphorus, Potassium, Sodium, Zinc

The edible pulp is 74% water, 23% carbohydrates, 2% protein, and 1% fat. 

• Jackfruit contains amino acids like arginine, cystine, histidine, leucine, lysine, methionine, threonine, and tryptophan. The flesh of ripe jackfruit contains 1.9 g proteins per 100g. The protein concentration of the jackfruit seeds may vary from 5.3 to 6.8%

• Jackfruit contains many classes of phytochemicals such as carotenoids, flavonoids, volatile acids sterols, and tannins, with varying concentrations depending on the variety.

• The jackfruit kernel is reported to contain β-carotene, α-carotene, β-zeacarotene, α-zeacarotene and β-carotene-5,6α-epoxide, and a dicarboxylic carotenoid and crocetin, accordi............(read more)



Properties and benefits

  • Rasa (Taste) – Madhura (Sweet), Kashaya (Astringent)
  • Guna (Qualities) – Guru (Heavy), Snigdha (Slimy)
  • Taste conversation after digestion – Madhura (Sweet)
  • Veerya (Potency) – Sheetala (Cold)
  • Effect on Tridosha – Reduces vitiated vata and pitta dosha
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  • Guru – heavy to digest
  • Vishtambi – causes constipation
  • Vatala – increases Vata Dosha
  • Picchila – Sticky, Slimy
  • Hrudya – acts as cardiac tonic, congenial for heart
  • Balakrut – improves strength and immunity
  • Grahi – absorbent, useful in diarrhea, IBS
  • Durjara – takes a long time to undergo digestion

Indicated in –

  • Shrama – tiredness, fatigue
  • Daha –  burning sensation, as in gastritis, neuropathy, burning sensation in eyes etc
  • Shosha – emaciated
  • Raktapitta –Bleeding disorders such as nasal bleeding, heavy periods, etc
  • Kshata – injury, bleeding
  • Kshaya – depletion of body tissues, weight loss.


Flower of jack fruit –




Uses, Benefits and Application

1) The ripened fruits of Panasa provide good nourishment and strength to the body: hence can be consumed moderately by persons in need of body strength.


2) In Maharashtra, Jackfruit seeds are used to make Daleecha Sambaaraa and raw jackfruit is used in phanasaachi bhaji and the fruits are either eaten alone or used to prepare phanaspoli.


3) The flesh of fully ripened jackfruit is spread on a mattress and is allowed to dry in sunlight. It has almost similar properties to that of fruit but is light for digestion due to the processing.


5) A sweet preparation called chakkavaratti (jackfruit jam) is made by seasoning pieces of muttomvarikka fruit flesh in jaggery, which can be preserved and used for many months.

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6) The fruits are either eaten alone or as a side to rice. The juice is extracted and either drunk straight or as a side. The juice is sometimes condensed and eaten as candies. The seeds are either boiled or roasted and eaten with salt and hot chilies. They are also used to make spicy side dishes with rice. 


7) A study has explored that the ripe jackfruit is richer than apple, apricot, avocado, and banana in some minerals and vitamins.

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8) Jackfruit is rich in vitamin C. Moreover, it is one of the rare fruits that is rich in B-complex group of vitamins and contains very good amounts of vitamin B6 (pyridoxine), niacin, riboflavin, and folic acid.


9)Bark of jack fruit is made decoction along with Bhunimba (Andrographis paniculata) and Cumin. This decoction is administered along with Dhanwantaram gulika for the treatment of cough, cold, asthma etc.

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10) In Africa, Seeds of jackfruit are grounded into a flour type meal and used mainly for bread and other baking purposes.


11)Jackfruit is used as a shade tree for coffee, pepper, betel nut, and cardamom, and, due to its beautiful foliage, many products, and bountiful production, it has become an excellent tree for home gardens.  

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12) The leaves are excellent adsorbents and are reported to remove dye from the aqueous solutions.


13) In a single year, the jackfruit tree can prod............(read more)



Further read on following link

https://kbjawadwar.blogspot.com/2021/09/jackfruit-health-benefits-application.html


Side effects :

  • People undergoing therapy for immuno-suppression should avoid eating the seeds of this fruit because these seeds are imm............(read more)


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Refrence

1) Int J Food Sci. 2019; 2019: 4327183.  Published online 2019 Jan 6.   PMCID: PMC6339770

2) Int J Pharm Investig. 2012 Apr-Jun; 2(2): 61–69.   PMCID: PMC3482767

3) Bhojana Kutuhalam

4) Bhavaprakasha Nighantu

5) Food Sci Nutr. 2020 Aug; 8(8): 4370–4378.  Published online 2020 Jul 1.    PMCID: PMC7455967

6) J Food Sci Technol. 2018 Jun; 55(6): 2122–2129.  Published online 2018 Mar 26.   PMCID: PMC5976596

7) Int. J. Res. Ayurveda Pharm. 7(3), May - Jun 2016

8) Kaiyyadeva Nighantu

9) Charaka samhitha

10) Susrutha Samhitha

11) Astanga Hridaya

12) Atharva Veda 

13) International Journal of Ayurveda and Pharma Research | June 2018 | Vol 6 | Issue 6.    ISSN: 2322- 0902.

14) NCBI

15) PUBMED

16) FIJI AGRICULTURAL JOURNAL | Volume 57 | Issue No. 1 | December 2017

17) Nutritional Composition of Fruit Cultivars 2016, Pages 317-335



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