JACKFRUIT AND ITS BENEFITS

Scientific name: Artocarpus heterophyllus

Rich source of high value components.

Well known for its anti diabetic, antioxidant, anticarcinogenic, anti inflammatory, antibacterial, antifungal activities and many more….

It is rich source of potassium which helps as a blood pressure lowering agent by reversing the effects of Sodium. By lowering hypertension it prevents the risk of cardiac ailments, strokes, CVA, bone loss. Vitamin B6 (pyridoxine, pyridoxal and pyridoxamine) reduce Homocysteine levels in blood and lower the risk of cardiac ailments.

As a source of Ascorbic acid, it protects the body from skin damage caused as a result of ageing and prolonged exposure to sunlight. Produce collagen to provide firmness and strength to the skin and muscles and maintain oral health.

Contains flavonoids having anti-inflammatory effects by releasing inflammatory mediators from mastocytes, macrophages and neutrophils.

Lignans and saponins provide anticarcinogenic and anti-ageing properties. Reduce mutagenicity of aflatoxins and prevent proliferation of oncogene in the body.

Dietary fibre makes it a bulk laxative and helps to protect the colon mucus membrane and prevent constipation.

Methanolic extract from it’s leaves, fruit and seeds act as broad spectrum antibacterial, antifungal and nematicidal substance.

It’s kernel is composed of beta carotene, zeacarotene, carotene epoxide, dicarboxylic carotenoids and crocetin along with cis neoxanthin, cis violaxanthin and trans lutein which increase gradually with the process of ripening. These are useful for prevention of age related macular degeneration.

Prevents oxidation of LDL that contributes to atherosclerosis involved in inflammatory and oxidative modifications within the arterial wall.

Prevents free radicals to promote DNA damage, tissue injury and protein oxidation.