KJC Medicinal Garden

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Halasu
Artocarpus heterophyllus


Order: Rosales
Family: Moraceae
Genus: Artocarpous
Species: A.heterophyllus
Common Names: Jackfruit
Native to Western Ghats Of India

Other plants of the same genus with medicinal properties

    1. Jackfruit
    2.Osage orange
    3.Sugar apple
    4.Soursop

    The jack tree is well-suited to tropical lowlands, and is widely cultivated throughout tropical regions of the world. It bears the largest fruit of all trees, reaching as much as 55 kg in weight, 90 cm in length, and 50 cm in diameter. The jackfruit is a multiple fruit composed of hundreds to thousands of individual flowers, and the fleshy petals of the unripe fruit are eaten. The ripe fruit is sweet (depending on variety) and is more often used for desserts. Canned green jackfruit has a mild taste and meat-like texture that lends itself to being called a "vegetable meat".

    The leaves are alternate and spirally arranged. They are gummy and thick and are divided into a petiole and a leaf blade. The petiole is 2.5 to 7.5 cm long. The leathery leaf blade is 20 to 40 cm long, and 7.5 to 18 cm (3 to 7 inches) wide and is oblong to ovate in shape. The leaves edges are irregularly lobed or split.

Morphology:

Uses in Tradition systems of medicine

  • Constipation. Jackfruit is a good source of fiber, so it could help you feel fuller for longer and help keep your bowel movements regular.
  • UlcersThe natural chemicals in jackfruit may help prevent these sores from forming inside your stomach.
  • Diabetes. Your body digests and absorbs jackfruit more slowly than some other foods. That means your blood sugar won't rise as quickly as it might when you eat other fruits. One study found that jackfruit extract made it easier for people with diabetes to control their blood sugar.
  • High blood pressure. The potassium in this tropical fruit could help lower your blood pressure, which can help stave off heart disease, stroke, and bone loss.
  • Skin problemsThe high amounts of vitamin C in jackfruit may help protect your skin from sun damage. You need plenty of that nutrient to keep your skin firm and strong.
  • CancerPhytonutrients, like those found in jackfruit, are natural compounds that might have cancer-fighting benefits, such as preventing cancer cells from forming in your body.
Nutritional Properties
  • Calories: 157
  • Fat: 1.1g
  • Sodium: 3.3mg
  • Carbohydrates: 38.3g
  • Fiber: 2.5g
  • Sugars: 32g
  • Protein: 2.8g
  • Vitamin C: 22.6mg
  • Potassium: 739m

Suggested Medicinal Properties

  • Suggested Medicinal Properties:The ashes of leaves, with or without oil, are used to treat ulcers, diarrhoea, boils, stomach-ache and wounds. The pulp and seeds of the fruit are regarded as a cooling tonic. The seeds are said to be an aphrodisiac. The sap is an anti-syphilitic and a vermifuge. The wood is claimed to have sedative properties, and its pith is said to be able to induce abortion. A root decoction is used to alleviate fever, treat diarrhoea, skin diseases and asthma. The bacteriolytic activity of the latex is equal to that of papaya latex. Dried latex yields artotenone, a compound with marked androgenic action; it can also be mixed with vinegar to promote healing of abscesses, snakebite and glandular swelling.

Active Phytochemicals

  • Active Phytochemicals: Carotenoids are a class of natural pigments present in plants, animals, algae, and microorganisms which impart yellow-reddish colours. In addition to their colourant properties, they have provitamin A activity and are known to have beneficial effects on several chronic degenerative diseases, such as cancer, inflammation, cardiovascular disease, cataract, and age-related macular degeneration. 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, according to recent studies the key carotenoids present in jackfruit are all-trans-lutein, all-trans-β-carotene, all-trans-neoxanthin, 9-cis-neoxanthin, and 9-cis-vio-laxanthin.

    • References

    S. D. T. Maduwanthi, and R. A. U. J. Marapana Department of Food Science and Technology, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Srilanka