फणस. पौष्टिक आणि आरोग्यदायी फायदे

 

संदर्भ

आंतरराष्ट्रीय अन्न विज्ञान जर्नल

. २०१९ जानेवारी ६; २०१९:४३२७१८३. doi: १०.११५५/२०१९/४३२७१८३

फणसाचे (आर्टोकार्पस हेटेरोफिलस लॅम.) पौष्टिक आणि आरोग्यदायी फायदे: एक आढावा

आर ए एस एन रणसिंगे १,✉, एस डी टी मदुवंती १, आर ए यू जे

the Figure 1.

Figure 1.

a) वेगवेगळ्या आकारांची फळे असलेले फणसाचे झाड; (b) फळधारणेच्या वेगवेगळ्या टप्प्यांवरील फळे असलेले फणसाचे झाड; (c) शंकूच्या आकाराच्या स्त्रीकेसराच्या टोकांसह फणस; (d) आमटीसाठी वापरलेले कच्च्या फणसाचे तुकडे; (e) बी सहित पिकलेल्या फणसाचा आतील भाग; (f) फणसाचा पिकलेला खाण्यायोग्य गर; आणि (g) फणसाची बी (स्रोत: [6])

आर्टोकार्पस हेटेरोफिलस लॅम.,

जे सामान्यतः फणस म्हणून ओळखले जाते, हे मोरेसी कुळातील एक उष्णकटिबंधीय क्लायमॅक्टेरिक फळ आहे. हे मूळचे भारतातील पश्चिम घाटातील असून आशिया, आफ्रिका आणि दक्षिण अमेरिकेतील काही प्रदेशांमध्ये सामान्यपणे आढळते. हे जगातील सर्वात मोठे खाण्यायोग्य फळ म्हणून ओळखले जाते.

फणसामध्ये कर्बोदके, प्रथिने, जीवनसत्त्वे, खनिजे आणि फायटोकेमिकल्स यांसारखी पोषक तत्वे भरपूर प्रमाणात असतात.फणसाच्या बिया आणि गर दोन्ही आमटी आणि उकडलेल्या स्वरूपात खाल्ले जातात, तर पूर्ण पिकलेला गर थेट फळ म्हणून खाल्ला जाऊ शकतो. अनेक देशांनी जॅम, जेली, मार्मलेड यांसारखी विविध खाद्य उत्पादने विकसित केली आहेत.

Jack fruit Nutritonal Value

 Ref

. 2019 Jan 6;2019:4327183. doi: 10.1155/2019/4327183

Nutritional and Health Benefits of Jackfruit (Artocarpus heterophyllus Lam.): A Review

R A S N Ranasinghe ^1,✉, S D T Maduwanthi ¹, R A U J

shown in the Figure 1.

Figure 1.

(a) Jackfruit tree with the fruits of different sizes; (b) jackfruit tree with the fruits in different stages of fruiting; (c) the jackfruit with conical carpel apices; (d) raw jackfruit pieces used for curries; (e) the interior of a ripe jackfruit with the seed; (f) the ripe eatable flesh of jackfruit; and (g) the jackfruit seed (source: [6]

.

1.3. Varieties of Jackfruit

Several studies including Hossain [27]; Saha et al. [28]; and Jagadeesh et al. [8] have reported diversity in jackfruit, based mainly on morphological, phenotypic, and organoleptic characteristics like the size of the tree, structure of the leaf, fruit form, age of fruit bearing, quality of the fruit flesh, their size, shape, density of spines, colour, texture, odor, quality, and period of maturity [18, 29]. 

According to Singh [30] and Vinning and Moody [31], there are at least 30 strains of jackfruit in the Indian subcontinent and 30 more types in Malaysia. In Sri Lanka, several jackfruit cultivars such as ‘Vela', ‘Varaka (Waraka)', ‘Peniwaraka', ‘Kuruwaraka', Singapore, or the Ceylon Jack are distributed [6].

However, there are two main varieties of jackfruit: firm and soft. In the firm variety, the perianth remains firm even at full ripeness, while in the soft variety the perianths become soft and fleshy on ripening [2].

 The soft variety has fruits with small, fibrous, soft, and spongy flakes with very sweet carpels, whereas the firm variety is crunchy with crisp carpels and not sweet as the soft variety. The firm variety is considered to be of high quality [14]. Some studies have reported variations in the starch, total sugar, and reducing sugar contents of soft and firm types [2, 32].

1.4. Chemical Composition and Nutritional Value

The chemical composition of jackfruit varies depending on the variety. When compared with other tropical fruits jackfruit flesh and seeds contain more protein, calcium, iron, and Thiamine [18, 33, 34].

A study has explored that the ripe jackfruit is richer than apple, apricot, avocado, and banana in some minerals and vitamins [25].

The caloric content of jackfruit is low, where 100 g of jackfruit only contains 94 calories [35].

Table 1 depicts the composition of jackfruit according to the findings of several studies [18, 19, 36–39].

Table 1.

Composition of jackfruit (100 g edible portion).

Composition	Young fruit	Ripe fruit
Water (g)	76.2 - 85.2	72.0 - 94.0
Protein (g)	2.0 - 2.6	1.2 - 1.9
Fat (g)	0.1 - 0.6	0.1 - 0.4
Carbohydrate (g)	9.4 - 11.5	16.0 - 25.4
Fibre (g)	2.6 - 3.6	1.0 - 1.5
Total sugars (g)	-	20.6
Total minerals (g)	0.9	0.87 - 0.9
Calcium (mg)	30.0 - 73.2	20.0 - 37.0
Magnesium (mg)	-	27.0
Phosphorus (mg)	20.0 - 57.2	38.0 - 41.0
Potassium (mg)	287-323	191-407
Sodium (mg)	3.0-35.0	2.0-41.0
Iron (mg)	0.4-1.9	0.5-1.1
Vitamin A (IU)	30	175-540
Thiamine (mg)	0.05-0.15	0.03-0.09
Riboflavin (mg)	0.05-0.2	0.05-0.4
Vitamin C (mg)	12.0-14.0	7.0-10.0
Energy (KJ)	50-210	88-410

Jack fruit Abstract

 Int J Food Sci. 2019 Jan 6;2019:4327183. doi: 10.1155/2019/4327183

Nutritional and Health Benefits of Jackfruit (Artocarpus heterophyllus Lam.): A Review

R A S N Ranasinghe 1,✉, S D T Maduwanthi 1, R A U J Marapana 1

Figure 1.zdifferent maturity stages and jackfruit seeds are shown in the Figure 1.

Figure 1.

(a) Jackfruit tree with the fruits of different sizes; (b) jackfruit tree with the fruits in different stages of fruiting; (c) the jackfruit with conical carpel apices; (d) raw jackfruit pieces used for curries; (e) the interior of a ripe jackfruit with the seed; (f) the ripe eatable flesh of jackfruit; and (g) the jackfruit seed (source: [6]).

Abstract

Artocarpus heterophyllus Lam., 

which is commonly known as jackfruit is a tropical climacteric fruit, belonging to Moraceae family, is native to Western Ghats of India and common in Asia, Africa, and some regions in South America. It is known to be the largest edible fruit in the world.

 Jackfruit is rich in nutrients including carbohydrates, proteins, vitamins, minerals, and phytochemicals.

 Both the seeds and the flesh of jackfruit are consumed as curries and boiled forms, while the flesh in fully ripen stage can be eaten directly as a fruit. Several countries have developed different food products such as jam, jellies, marmalades,

 and ice creams using pureed jackfruit. The several parts of jack tree including fruits, leaves, and barks have been extensively used in traditional medicine due to its anticarcinogenic, antimicrobial, antifungal, anti-inflammatory, wound healing, and hypoglycemic effects.

 Despite all these benefits, unfortunately, the fruit is underutilized in commercial scale processing in regions where it is grown. The aim of this review is to disseminate the knowledge on nutritional and health benefits of jackfruit, in order to promote utilization of jackfruit for commercial scale food production.

Jack Fruit Introduction

 

. 2019 Jan 6;2019:4327183. doi: 10.1155/2019/4327183

Nutritional and Health Benefits of Jackfruit (Artocarpus heterophyllus Lam.): A Review

R A S N Ranasinghe ^1,✉, S D T Maduwanthi ¹, R A U J Marapana 

Figure 1.zdifferent maturity stages and jackfruit seeds are shown in the Figure 1.

Figure 1.

(a) Jackfruit tree with the fruits of different sizes; (b) jackfruit tree with the fruits in different stages of fruiting; (c) the jackfruit with conical carpel apices; (d) raw jackfruit pieces used for curries; (e) the interior of a ripe jackfruit with the seed; (f) the ripe eatable flesh of jackfruit; and (g) the jackfruit seed (source: [6]).

1. Introduction

Jackfruit is one of the commonly consumed foods in 

Sri Lanka from the ancient time. It is a nonseasonal fruit and had a major contribution to the food supply of the people and their livestock when there were short supplies of staple food grains [1, 2]. Therefore, it is referred to as poorman's food [3].

It is a monoecious tree and both male and female inflorescences are found on the same tree [4, 5]. The fertilization is by cross-pollination and the propagation is mostly through seeds. The complete fruit development process takes about three to seven months from the pollination, varying in different countries. [6].

1.1. Origin and Distribution

Jackfruit is considered to be originated in the rain forests of the Western Ghats in the Southwestern part of India, but some authors argue that Malaysia could be the possible centre of origin [7]. It is found in many parts of Asia, Africa, and South America [2, 6, 8, 9]. Jacktree grows in warm and moist regions [4, 10].

1.2. Jacktree and the Fruits

Jacktree is a medium-sized evergreen tree, and typically reaches 8-25 m in height [11]. The tree grows rapidly in early years, up to 1.5 m/year (5 ft/year) in height, slowing to about 0.5 m/year (20 in/year) as the tree reaches maturity [12]. It has a straight rough stem and a green or black bark which has a thickness of around 1.25cm, exuding milky latex [13].

The leaves are broad, elliptic, dark green in colour and alternate. They are often deeply lobed when juvenile on young shoots. Male heads are usually sessile or on short peduncles receptacles and sometimes born on the ultimate twing, while female heads are oblong ovoid receptacle [11–14].

Jackfruit has a relatively high productivity, about 25.71 t/ha [15]. The fruits are borne in the main and side branches of the tree [16]. A mature jacktree can yield from ten to two hundred fruits [17–21].

They are dicotyledonous compound fruits [22], which are oblong cylindrical in shape, and the length of the fruits ranges from 22 to 90 centimeters with the diameter 13-50 centimeters. The weight of individual fruits may vary between 2 and 20 kilo grams, and larger fruits of about 50 kilograms have been recorded [20, 23, 24].

Jackfruit has a green to yellow brown exterior rind that is composed of hexagonal, bluntly conical carpel apices that cover a thick, rubbery, and whitish to yellowish wall [11]. It is a multiple aggregate fruit which is formed by the fusion of multiple flowers in an inflorescence [16]. About 30% of the fruit weight is occupied by the flesh [8, 9, 20, 23, 24]. There are large number of bulbs inside the fruit, which have high nutritional value.

The fruit is made up of three main regions. They are

the fruit axis;

the persistent perianth;

the true fruit.

Due to the presence of laticiferous cells that produce latex, which helps to hold the fruits together, the axis and the core of the fruit are inedible.

The perianth is made up of three regions:

the bulb (the lower fleshy edible region);

the middle-fused region that forms the rind of the syncarp;

horny nonedible region commonly known as the spikes [11, 22].

The fruit colour changes from yellowish green to yellow due to the conversion of chlorophylls, anthocyanins, and carotenoids like pigments during ripening [25]. Depending on the variety, the colour of the bulb can be cream, white, light yellow, yellow, deep yellow, lemon yellow light saffron, saffron, deep saffron, or orange [8].

Jackfruit seeds are light brown, rounded, 2-3 cm in length by 1-1.5 cm in diameter [11]. They are surrounded by the flesh and enclosed in a white aril surrounding a thin brown spermoderm, which covers the fleshy white cotyledon. It has been found that these are rich in carbohydrates and proteins [16, 26].

Jackfruits in different maturity stages and jackfruit seeds are shown in the Figure 1.

Figure 1.zdifferent maturity stages and jackfruit seeds are shown in the Figure 1.

Figure 1.

(a) Jackfruit tree with the fruits of different sizes; (b) jackfruit tree with the fruits in different stages of fruiting; (c) the jackfruit with conical carpel apices; (d) raw jackfruit pieces used for curries; (e) the interior of a ripe jackfruit with the seed; (f) the ripe eatable flesh of jackfruit; and (g) the jackfruit seed (source: [6]).

There is a widespread belief that excessive consumption of jackfruit flakes can lead to certain digestive disorders. The utilization of jackfruit as a commercial crop is limited due to its wide variations in fruit quality and long seed dormancy [21].

The fruits must be utilized as early as possible when it reached the maturity as very sharp off flavours can be developed. Therefore, it is practiced to harvest the fruit when it is firm and in a semiripen condition before ripening on the tree and then store until becoming soft and fit for processing [25].

 Thanks Viewers cross 50000

राजमा (किडनी बीन्स) पौष्टिकतेचे आश्वासन: आरोग्य संवर्धन

 संदर्भ

बायोलॉजी (बासेल). २१ एप्रिल २०२६; १५(८):६५९. doi: १०.३३९०/biology१५०८०६५९

फेसिओलस वल्गारिस एल. चे पौष्टिकतेचे आश्वासन: आरोग्य संवर्धन आणि दीर्घकालीन असंसर्गजन्य रोगांच्या प्रतिबंधासाठी जैव-सक्रिय संयुगे

क्लिझिया बर्नाडी १, फेडरिका फिनेटी १,*,†, लोरेन्झा त्राबाल्झिनी १,†

संपादक: युआनकियांग गुओ१, फ्रान्सिस्को लेस१, गिलेर्मो कासेदा

Ref

Biology (Basel). 2026 Apr 21;15(8):659. doi: 10.3390/biology15080659

The Nutraceutical Promise of Phaseolus vulgaris L.: Bioactive Compounds for Health Promotion and Prevention of Chronic Noncommunicable Diseases

Clizia Bernardi 1, Federica Finetti 1,*,†, Lorenza Trabalzini 1,†

Editors: Yuanqiang Guo1, Francisco Les1, 

Guillermo Cásedas1

आपल्या पर्यावरण आणि जीवनशैलीशी संबंधित दीर्घकालीन आरोग्य समस्या टाळण्यासाठी आहाराच्या सवयी आवश्यक आहेत.

भरपूर भाज्या खाणे विशेषतः प्रभावी आहे कारण वनस्पतींमध्ये हजारो नैसर्गिक संयुगे असतात जे आपल्या शरीराच्या पेशीय स्तरावरील कार्याचे नियमन करण्यास मदत करतात.

हा अभ्यास सामान्य वाटाण्यावर (कॉमन बीन) केंद्रित आहे, जो एक सहज उपलब्ध होणारा आणि उल्लेखनीय पौष्टिक गुणधर्म असलेला खाद्यपदार्थ आहे. प्रथिने, फायबर आणि जीवनसत्त्वे यांसारखी मूलभूत पोषक तत्वे पुरवण्यापलीकडे, कडधान्ये विशिष्ट नैसर्गिक रेणूंनी समृद्ध असतात, जे शरीरासाठी संरक्षक घटक म्हणून काम करतात.

हे पुनरावलोकन, हे रेणू गंभीर समस्या, विशेषतः हृदयरोग आणि काही प्रकारचे कर्करोग, विकसित होण्यापासून रोखण्यास कशी मदत करू शकतात हे दर्शविण्यासाठी उपलब्ध वैज्ञानिक पुरावे गोळा करते. या निष्कर्षांवरून असे सूचित होते की आपल्या रोजच्या जेवणात सामान्य कडधान्यांचा समावेश करणे हा आपल्या आरोग्याचे रक्षण करण्याचा एक सोपा आणि परवडणारा मार्ग आहे. या कामात आम्ही हे अधोरेखित करतो की सहज उपलब्ध असलेले आहाराचे पर्याय आरोग्यात लक्षणीय सुधारणा कशी करू शकतात आणि दीर्घकालीन आजारांचा जागतिक भार कसा कमी करू शकतात, ज्यामुळे दीर्घ आणि निरोगी आयुष्यासाठी एक नैसर्गिक धोरण उपलब्ध होते.

सारांश

दीर्घकालीन असंसर्गजन्य आजार टाळण्यासाठी आहाराच्या सवयी महत्त्वपूर्ण आहेत, कारण भाज्यांनी समृद्ध आहार २५,००० हून अधिक जैव-सक्रिय फायटोकेमिकल्स प्रदान करतो जे पेशी-संकेत आणि चयापचय मार्गांना नियंत्रित करतात.परिणामी, न्यूट्रास्युटिकल्स आणि कार्यात्मक पदार्थांना (functional foods) दीर्घकालीन आजार रोखण्याच्या त्यांच्या क्षमतेसाठी अधिकाधिक मान्यता मिळत आहे.

कार्यात्मक पदार्थांमध्ये, Phaseolus vulgaris L. (सामान्य कडधान्य) जागतिक पोषण आणि रोग प्रतिबंधासाठी एक महत्त्वपूर्ण संसाधन म्हणून समोर येते.

अन्नसुरक्षा आणि पर्यावरणीय शाश्वततेमधील भूमिकेव्यतिरिक्त, सामान्य वाटाणा विलक्षण पोषक घनता प्रदान करतो, ज्यामुळे "प्रथिने अधिक फायबर" यांचे एक अद्वितीय मिश्रण आणि आरोग्यवर्धक सक्रिय घटकांचा स्रोत मिळतो. या आढाव्यात,

चयापचय आणि पेशी-संकेत मार्गांना नियंत्रित करणाऱ्या जैव-सक्रिय रेणूंमुळे, हृदयरोग आणि कर्करोग रोखण्यात किंवा कमी करण्यात वाटाण्याच्या भूमिकेवर विशेष भर दिला आहे. पबमेड (PubMed) आणि स्कोपस (Scopus) डेटावरून दिसून येते की, गेल्या ५० वर्षांत वैज्ञानिक साहित्यात झालेली वाढ या वाढत्या स्वारस्याचा व्यावहारिक पुरावा दर्शवते. मूळ संशोधन आणि विद्यमान 

आढाव्यांमधील डेटाचे संश्लेषण करून, हे कार्य अधोरेखित करते की आहारात सामान्य वाटाण्याचा समावेश करणे ही मानवी आरोग्यासाठी संभाव्य उपचारात्मक फायद्यांसह एक धोरणात्मक, आरोग्य-सजग निवड आहे.

Rajama kidney Beans)Health promotion

Ref

Biology (Basel). 2026 Apr 21;15(8):659. doi: 10.3390/biology15080659

The Nutraceutical Promise of Phaseolus vulgaris L.: Bioactive Compounds for Health Promotion and Prevention of Chronic Noncommunicable Diseases

Clizia Bernardi 1, Federica Finetti 1,*,†, Lorenza Trabalzini 1,†

Editors: Yuanqiang Guo1, Francisco Les1, Guillermo Cásedas1

Simple Summary

Dietary habits are essential in preventing long-term health conditions often linked to our environment and lifestyle. 

Eating plenty of vegetables is particularly effective because plants contain thousands of natural compounds that help regulate how our bodies function at a cellular level. 

This study focuses on the common bean, a widely available food with a remarkable nutritional profile. Beyond providing basic nutrients like protein, fiber, and vitamins, beans are rich in specific natural molecules that act as protective agents for the body. 

This review gathers existing scientific evidence to show how these molecules can help prevent the development of serious issues, specifically cardiovascular diseases and certain types of cancers. The findings suggest that including common beans in our daily meals is a simple and affordable way to protect our health. In this work we highlight how accessible dietary choices can significantly improve well-being and reduce the global burden of chronic illness, offering a natural strategy for a longer and healthier life

Abstract

Dietary habits are pivotal in preventing chronic noncommunicable diseases, as vegetable-rich diets provide over 25,000 bioactive phytochemicals that modulate cell-signaling and metabolic pathways. 

Consequently, nutraceuticals and functional foods are increasingly recognized for their potential to 

prevent chronic pathologies. Among functional foods, Phaseolus vulgaris L. (common bean) stands out as a critical resource for global nutrition and disease prevention. 

Beyond its role in food security and environmental sustainability, the common bean offers extraordinary nutrient density, providing a unique “protein plus fiber” package and a source of health-promoting active ingredients. In this review,

 special emphasis is placed on the bean’s role in preventing or mitigating cardiovascular diseases and cancer,

 driven by bioactive molecules that modulate metabolic and cell-signaling pathways. Practical evidence of this growing interest is demonstrated by the surge in scientific literature over the last 50 years, as shown by PubMed and Scopus data. By synthesizing data from original research and existing reviews, this work highlights how incorporating common beans into the diet represents a strategic, health-conscious choice with potential therapeutic benefits for human health.