Jackfruit is a tropical fruit, known for its specific shape, size, and fruity flavor of its bulbs. It is the largest fruit in the world, capable of reaching 100 pounds. Jackfruit is rich in protein, potassium, vitamins, dietary fiber and energy. Moreover, it is is deliciously sweet in taste and free from saturated fats or cholesterol what makes it healthy and very popular among vegans.
The Health Benefits of Jackfruit
Jackfruit is packed with vitamin C, B6, A, iron, fiber, potassium, magnesium and calcium. You can replace your daily recommended dosage of vitamin B complex with only one cup of jackfruit juice a day. This is also beneficial for vegans as the vegan diet doesn’t offer this vitamin in abundance.
According to the number of people who developed colorectal cancer in one year was around 1.16 million. This cancer falls under the category of complicated cancers because they are hard to treat and often cause other health issues as well. However, there are many natural ways to prevent and fight colon cancer. And the best solution is considered to be the consumption of jackfruit.
Colon Cancer Prevention
Jackfruit contains phytonutrients, saponins, isoflavones and lignans which have anti-cancer benefits that prevent the formation of free radicals and tumors in the body. It also offers protection to the colon mucous membrane by removing carcinogenic chemicals from the large intestine, the colon (Siddappa, 1957).
Phytonutrients (Lignans, Isoflavones, and Saponins)
The phytochemicals in jackfruit, including phenolic compounds, enhance the health benefits. Phytonutrients are natural compounds that give the plant its taste and aroma. Moreover, they are essential in order to prevent cancer cells and provide other additional health benefits (Ko et al., 1998). The three importa
Jackfruit is rich in antioxidants that keep your cellular DNA protected from any sort of direct damage from free radicals as well as mutations. The pulp of ripe jackfruit can be eaten fresh and used in fruit salads. It possesses high nutritional value; every 100 g of ripe fruit pulp contains 18.9 g carbohydrate, 1.9 g protein, 0.1 g fat, 77% moisture, 1.1 g fiber, 0.8 g total mineral matter, 20 mg calcium, 30 mg phosphorus, 500 mg iron, 540 I.U. vitamin A, 30 mg thiamin, and 84 calories (Samaddar, 1985). Therefore, it detoxifies the body and lowers the colon cancer risk.
HEALTH DISORDERS AND BENEFITS
Jackfruit plays a vital role to cure the following human disorder and improving:
- Cardiovascular Health. The potassium and vitamin B6 in the jackfruit lower the blood pressure and reverse the effects of sodium that causes a rise in blood pressure that affects the heart and blood vessels. Therefore, they help in preventing heart disease and strokes (Fernando et al. 1991).
- Skin Health. As a gluten-free and casein-free fruit, it offers systemic anti-inflammatory benefits to the skin. Moreover, the antioxidants, vitamin C, flavonoids, potassium, magnesium and fiber produce collagen. Collagen provides the skin with structure and gives it its firmness and strength (Babitha et al., 2004).
- Bone Strength. The magnesium in jackfruit is important in the absorption of calcium. Combined with calcium, it helps strengthen the bone and prevents bone-related disorders such as osteoporosis (Singh et al., 1991).
THE NUTRITIONAL VALUE OF JACKFRUIT
Consuming jackfruit will provide numerous health benefits. Daily intake of jackfruit may protect against and even improve several disease conditions and stop the development of certain cancers. Moreover, the side effects of jackfruit are very rare.
Babitha S, Sandhya C, Pandey A. 2004. Natural food colorants, Appl Bot Abstr 23:258–66.
Fernando MR, Wickramasinghe N, Thabrew MI. 1991. Effect of Artocarpus heterophyllus and Asteracanthus longifolia on glucose tolerance in normal human subjects and in maturity-onset diabetic patients. J Ethnopharmacol1 (3): 277–82.
Ko FN, Cheng ZJ, Lin CN, Teng CM. 1998. Scavenger and antioxidant properties of prenylflavones isolated from Artocarpus heterophyllus. Free Radical Biol Med 25 (2): 160–8.
Samaddar HM. 1985, Jackfruit. In: Bose TK, Mishra SK, editors. Fruits of India: tropical and subtropical. Culcutta, India : Naya Prokash. p638–49.
Siddappa GS. 1957.Development of products from jackfruit – canned jackfruit, frozen canned jackfruit and jackfruit jam. J Sci Ind Res 9 (11): 166–99.
Singh A, Kumar S, Singh IS.1991. Functional properties of jackfruit seed flour. Lebensm – Wissu Technol 24:373–4.
nt groups of phytoestrogens present in jackfruit pulp. These three phytonutrients, Lignans, Isoflavones, and Saponins, have been researched and are known to prevent cancer. Isoflavones and Lignans are capable of binding to the receptors like estrogens and reducing any risk of endometrial cancer. Likewise, Saponins have anti-cancer effects and are capable of inducing mitotic arrest to leukemia cells.
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