Jackfruit (Artocarpus heterophyllus) is an adaptable and underutilized fruit with significant potential in the food, pharmaceutical, nutraceutical, and other industrial sectors. This fruit is rich in essential nutrients such as carbohydrates, vitamins, dietary fiber, and minerals like magnesium, potassium, phosphorus, calcium, iron, and zinc. The seeds of jackfruit contain lectins with antibacterial properties and bioactive compounds such as flavonoids, saponins, and isoflavones, known for their anti-cancer and health-promoting properties. Despite being often overlooked, jackfruit seeds offer numerous health benefits, including aiding digestion, possessing anti-carcinogenic and anti-aging properties, and promoting a favorable environment for beneficial gut bacteria. Comprising over 15 % of the fruit's weight, jackfruit seeds are a valuable by-product with potential applications in various industries. Jackfruit seed flour has strong antioxidant properties and also functions as a thickening and binding agent. Nano-sized jackfruit seed particles exhibit enhanced antibacterial properties, further expanding their industrial applications. This review provides comprehensive insights into the processing of jackfruit seeds into various value-added products, their medicinal benefits, and physicochemical changes during different processing methods such as drying, fermentation, and extraction. Additionally, the seeds contribute to bone health, immune system assessment, and protection against free radicals. Recognizing the significant nutritional and economic potential of jackfruit seeds, it is essential to promote their consumption to prevent not only fruit peel wastage also enhance nutritional security. Moreover, this review introduces a novel perspective on the comprehensive utilization of jackfruit seeds, emphasizing their role in reducing food waste and advancing environmental sustainability by focusing an underexploited resource. All rights reserved, Elsevier.
