The jackfruit, scientifically known as Artocarpus heterophyllus Lam., is a tropical climacteric fruit that belongs to the family Moraceae. It is native to the Western Ghats of India but is also widely cultivated in other parts of Asia, Africa, and even some regions of South America. According to legend, it is the largest edible fruit that can be found anywhere in the world. In addition to being rich in carbohydrates, jackfruit is also rich in a variety of vitamins, minerals, and phytochemicals. Both the seeds and the meat of the jackfruit can be consumed in either a raw or cooked form; however, when the jackfruit has reached its peak ripeness, the flesh can be consumed as a fruit rather than a curry. Jackfruit that has been cooked down and pureed has been incorporated into the recipes for a wide range of foods, such as jams, jellies, marmalades, and even ice creams. Traditional medicine makes considerable use of the anticarcinogenic, antibacterial, antifungal, anti-inflammatory, wound-healing, and hypoglycemic characteristics that the many components of the jack tree possess. Despite all of the wonderful qualities that it possesses, the fruit is not utilised to its full potential in the regions in which it can be produced. The purpose of this review is to disseminate the information that jackfruit has a variety of dietary and health benefits, with the end goal of jackfruit being incorporated into the production of commercially available foods

Phyto-chemical, Herbal, Traditional Medicine, Pharmacological Activity