The breadfruit, classified under the genus Moraceae and specifically known as Artocarpus altilis, is part of a family comprising around 50 tree species. Studies focusing on the chemical makeup of breadfruit have identified a variety of compounds, including diverse triterpenes and flavonoids. Notably, the Artocarpus species is recognized for its abundant prenylated phenolic compounds, including geranylated flavones. Pharmacological research has revealed that certain flavonoids in breadfruit exhibit anti-inflammatory properties and can inhibit enzymes and processes such as 5-lipoxygenase in mastocytoma cells, cathepsin K, and 5α-reductase.
Breadfruit’s root system typically spreads just beneath or on the soil surface, and can sprout new shoots, particularly when damaged or cut. This fruit is mainly valued for its nutritional content, being a significant carbohydrate source. Both the fruit and seeds are rich in carbohydrates, protein, dietary fiber, and fatty acids. They also contain essential nutrients like pro-vitamin A, potassium, and calcium, in addition to notable quantities of ascorbic acid, niacin, and iron.
Propagation through seeds is relatively uncommon for breadfruit, as the seeds quickly lose their viability and have a low germination rate. However, advancements in plant tissue culture techniques have facilitated widespread clonal propagation, conservation of genetic material, and enhancement of crop species.
Increasing public awareness of the nutritional and medicinal advantages of breadfruit could boost its consumption. Overcoming societal biases and enhancing knowledge about its nutritional value are key hurdles in repositioning breadfruit from an underappreciated food to a crop that can significantly improve livelihoods. Breadfruit stands out as a vital source of essential nutrients and enjoyable food options.