Jackfruit (Artocarpus heterophyllus), a versatile tree from the Moraceae family native to India and Malaysia, holds significant nutritional, medicinal, and industrial value. Its fruit, the largest among cultivated plants, features succulent flesh and starchy seeds rich in carbohydrates, vitamins, proteins, and bioactive compounds like flavonoids, carotenoids, and phenolics. These contribute to low glycemic index properties, supporting blood sugar management, while potassium, fiber, and antioxidants promote heart health by countering sodium effects and lowering cholesterol. Medicinally, jackfruit exhibits anti-inflammatory effects via compounds like artocarpain-H, which inhibit edema and inflammatory mediators in preclinical models. Antibacterial activity targets pathogens such as E. coli and Staphylococcus aureus, particularly from root bark and fruit butanol fractions, while anticariogenic flavonoids like artocarpin combat oral bacteria. Antifungal lectins from seeds inhibit specific fungi, and antineoplastic potential arises from prenylated flavonoids inducing apoptosis in cancer cell lines, including colon and breast cancers. The plant's parts—leaves, bark, seeds, and wood—offer additional benefits: wound healing through enhanced collagen synthesis via flavonoids and tannins; transient sedative effects reducing sexual activity in high doses without toxicity; and fodder, timber, and dye applications. Nutritional analyses highlight seeds' foaming and emulsifying proteins for food additives, alongside sugars like fructose and raffinose.