Jackfruit-Derived Fermentation Bioactive for Topical Dermatological Applications: Emerging Evidence, Therapeutic Potential, and Future Perspectives

Abstract

Jackfruit (Artocarpus heterophyllus Lam.) is the largest tree-borne fruit in the world and is an important food crop in South and Southeast Asia. In recent years, it has gained considerable attention as a functional food and potential meat substitute because of its diverse nutritional and phytochemical compositions. This review summarizes the available evidence on the bioactive constituents, nutritional properties, and biological activities of different parts of jackfruit, including the pulp, seeds, leaves, bark, and peels. Jackfruit contains several bioactive compounds, including polyphenols, carotenoids, flavonoids, polysaccharides, and jacalin. These constituents have demonstrated antioxidant, antimicrobial, anti-inflammatory, antiviral, and anticancer activities in various studies. However, evidence for antiviral and anticancer effects is predominantly based on in vitro studies, while comparatively limited evidence is available from animal and human studies. Jackfruit pulp and seeds are widely used as food ingredients and may serve as meat substitutes in the diet. Allergic reactions have been reported, particularly in individuals with latex allergies. Overall, jackfruit represents a promising source of bioactive phytochemicals and functional food ingredients; however, further well-designed human studies are required to establish their bioavailability, effective dosage, clinical benefits, and long-term safety.