Jackfruit seeds are a good source of starch (22%) and dietary fiber (3.19%) (Hettiarachchi and others 2011). The jackfruit wine may protect against antioxidant and DNA damage and could become a valuable source of antioxidant rich neutraceuticals. Natural sources of phenolic compounds and inhibitors of digestive enzymes from food sources have provided an opportunity for low‐cost dietary management for cardiovascular diseases (McDougall and others 2005). One-pot green route synthesis of silver nanoparticles from jack fruit seeds and their antibacterial activities with escherichia coli and salmonella bacteria. Osmo-convective dehydration kinetics of jackfruit (Artocarpus heterophyllus). Specific surface area (SSA) of jackfruit seed nanoparticles has concluded that jackfruit seed nanoparticles can lend antimicrobial effects to hundreds of square meters of its host material. Young (unripe) jackfruit is made into curry called gulai nangka or stewed called gudeg. For this jackfruit seed hummus recipe, you’ll need: 2 cups of seeds; 1 lemon; 2 garlic cloves, minced; 2 tablespoons of olive oil; 1 teaspoon of sea salt; ½ teaspoons ground cumin; ¼ cup of organic tahini; Put all the ingredients, except the jackfruit seeds, in a food processor and blend. Lam.) peels. Engineering properties of jackfruit seed. Moreover, percentage of nonreducing sugar increases with increasing mixing speed and the best of mixing speed is 100 rpm (Thitipong Rugwong and others 2010). In vitro hydrolysis and estimated glycemic index of jackfruit seed starch prepared by improved extrusion cooking technology. One of the plants that have been traditionally used in Indian and Malay folklore medicine to treat gastric ulcer is A. heterophyllus L. The presence of high fiber content (3.6 g/100 g) in the jackfruit prevents constipation and produces smooth bowel movements. Since inconclusive or incorrect identification of carotenoids present in jackfruit is found in the literature, it is strongly recommended to accomplish a correction in the future of these carotenoids (Pfander and others 1994; Liaaen‐Jensen 1995; Schiedt and Liaaen‐Jensen 1995; De Rosso and Mercadante 2007). This is one of the chief benefits of jackfruit seeds and is bound to give your skin a boost of youth. Leaf extract is given to diabetics as a control measure. Nutritional and Health Benefits of Jackfruit ( Please check your email for instructions on resetting your password. The protein content, fibre content and carbohydrate content were 13.50 %, 3.19 % and 79.34 % respectively. Jackfruit seeds may therefore be developed into therapeutic agents capable of treating infectious diseases and preventing food contamination by food‐borne pathogens. It is high in dietary fiber. Antibacterial and antioxidative activity of the essential oil and seed extracts of Artocarpus heterophyllus for effective shelf‐life enhancement of stored meat. Jackfruit‐ containing carotenoids can be important for the prevention of several chronic degenerative diseases, such as cancer, inflammation, cardiovascular disease, cataract, age‐related macular degeneration (Krinsky and others 2003; Stahl and Sies 2005). Epidemiological studies have shown that high concentrations of serum total cholesterol and LDL‐C are independent risk factors for cardiovascular disease (Russo and others 2008) and could produce atherosclerosis. In jackfruit 12 to 14 mg vitamin C is present per 100 g (Narasimham 1990), which is the part of the normal protecting antioxidant. Seeds also contain 2 lectins namely jacalin and artocarpin. The large seeds from this nonleguminous plant are also edible, even though they are difficult to digest (Siddappa 1957). Gastric ulcer can result from persistent erosions and damage of the stomach wall that might even become perforated and develop into peritonitis and massive hemorrhage as a result of inhibition in the synthesis of mucus, bicarbonate, and prostaglandins (Wallace 2008). Antiviral activity of the dichloromethane extracts from Artocarpus heterophyllus leaves against hepatitis C virus. Jackfruit is gluten‐free and casein‐free, thus offer systemic anti‐inflammatory benefits to skin. Prolonged exposure to ultraviolet (UV) radiation has been identified as a cause of serious adverse effects to human skin, including oxidative stress, premature skin aging, sunburn, immune suppression, and skin cancer (Widmer and others 2006). Jacalin's uniqueness in being strongly mitogenic for human CD4+T lymphocytes has made it a useful tool for the evaluation of the immune status of patients infected with human immunodeficiency virus HIV‐1 (Pereira‐da‐Silva and others 2006). And jackfruit seeds contain less than 1 gram of fat. The leaves and stem have shown the presence of sapogenins, cycloartenone, cycloartenol, β‐sitosterol (Nath and Chaturvedi 1989), and tannins, and they have shown estrogenic activity. Pullulan production from agro-industrial waste and its applications in food industry: A review. The seeds are boiled and consumed with salt, as they contain edible starchy content; this is called beton. Potassium also helps in preventing bone loss and improves muscle and nerve function. Essentially, the structure consists of 2 aromatic rings joined by a 3‐carbon bridge, usually in the form of a heterocyclic ring (Balasundram and others 2006). A stomach ulcer is usually caused by an infection with a bacterium called Helicobacter pylori. Several plant lectins have been shown to inhibit infectivity of viruses. Recycling from Waste in Fashion and Textiles. Ash produced by burning bark can cure abscesses and ear problems. Uses of jackfruit in traditional medicine are shown in Table 7 and below. Carotenoids are pigments responsible for the yellow‐reddish color of many foods and are related to important functions and physiological actions, preventing several chronic‐degenerative diseases. The seeds starch is believed to be useful in relieving biliousness, while the roasted seeds are regarded as an aphrodisiac. Fruit Waste: Potential as a Functional Ingredient in Foods. Boiling or roasting are two of the most popular preparation methods. The composition of jackfruit perianth and seed has been reported (Bobbio and others 1978; Morton 1987; Selvaraj and Pal 1989; Hossain and others 1990; Rahman and others 1999). The addition of a synthetic flavoring agent such as ethyl or n‐butyl ester of 4‐hydroxybutyric acid at 100 and 120 ppm, respectively, will greatly improve the taste of the jackfruit products (Technical Manual for Small‐Scale Fruit Processors 2004). Effect of cooking method on mechanical properties, color and structure of beef muscle (m. 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