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Publisher Summary The breadfruit (A. altilis) is a member of the genus Moraceae that contains about 50 species of trees. Research on the chemical constituents of breadfruit has isolated several classes of compounds such as various triterpenes and flavonoids. Artocarpus is a rich source of prenylated phenolic compounds such as geranylated flavones. The pharmacological studies have indicated that some flavonoids from breadfruit (A. altilis) have anti-inflammatory activities and are able to inhibit 5-lipoxygenase of cultured mastocytoma cells, cathepsin K, and 5α-reductase. The roots grow on or slightly below the surface of the ground and will often produce a shoot, especially if cut or damaged. Breadfruit is consumed primarily for its nutritional benefits and as a major source of carbohydrates. The fruits and seeds are good sources of carbohydrates, protein, dietary fiber, fatty acids, pro-vitamin A, potassium, and calcium with significant amounts of ascorbic acid, niacin, and iron. Propagating by seed is not popular, as seeds lose viability quickly and the germination percentage is low. Plant tissue culture techniques have allowed for mass clonal propagation, germplasm conservation and exchange, and improvement of crop species. Creating an awareness of the nutritional and medicinal benefits of the breadfruit will help improve consumption levels. Removing the social stigma and increasing awareness about its nutritional qualities are major challenges in the quest to transform breadfruit from its hidden identity into a crop that enhances livelihoods. Breadfruit is an important source of significant nutrients and palatable foods. |
