The Jackfruit (Artocarpus heterophyllus L.) is well-known as “poor man’s food” fruit in Bangladesh. It is widely consumed by most of the rural people, and it is the national fruit of Bangladesh. The main aim of this review is to document the medicinal significance of jackfruit, major parts and uses of the jackfruit in Bangladesh. This article was based on mostly a literature review. All parts of the fruit and plant are used as human food, animal feed, and wood source for furniture. Although jackfruit is the main fruit of the tree, it is used as furniture for its beautiful texture and wood color. Jackfruit contains anti-bacterial, anti-diabetic, anti-oxidant, anti-inflammatory, and anti-helminthic properties. The fruit is rich in carbohydrates, minerals, carboxylic acids, dietary fiber, vitamins, and minerals. The seed is rich in manganese, magnesium, potassium, calcium, iron, and lectins and thus meets up nutritional requirements for the rural people. The present study attempted to review the medicinal importance, health-promoting effects of jackfruit and seeds with special emphasis on their applications in the food.

The significance of Seafood as a reservoir of bioactive substances is increasing. With sea creatures making up approximately half of all living organisms on the planet, seas, and oceans present many innovative materials and are believed to hold the most substantial remaining reserve of beneficial natural compounds. Seafood provides a plentiful supply of essential nutrients, including high‐quality protein, various fatty acids (such as omega‐3s), and bioactive compounds like taurine, carotenoids, and phytosterols, all contributing to its numerous health advantages. Furthermore, seafood contains bio‐lipopeptides, polysaccharides, and phenolic compounds, and it promotes health through its antioxidant and anti‐inflammatory effects. Enzymes, vitamins, and minerals further enrich its nutritional profile, supporting various metabolic processes and overall well‐being. This review emphasizes the health benefits of seafood consumption, encompassing its cardio‐protective effects that bolster heart health, its antidiabetic properties that aid in regulating blood sugar levels and its anti‐cancer effects that may lower the risk of specific cancers. Additionally, seafood contributes to anti‐obesity effects, enhances brain health, delivers antioxidative activity to combat oxidative stress, and supports maternal care during pregnancy and lactation.

Dietary protein is crucial in preserving muscle mass and promoting long-term bone health, particularly in aging populations. The novelty of this study lies in evaluating the impact of varying protein intake levels (0.8 vs. 1.2 g/kg b.w/d) on muscle mass composition in elderly females suffering from sarcopenia. For this purpose, in this research trial, a total of 126 participants (60–75 years) were enrolled and equally divided into two groups: normal protein intake (0.8 g/kg b.w/d) and moderately high protein intake (1.2 g/kg b.w/d) for 12 weeks. The effects of dietary protein were assessed using anthropometric measurements, magnetic resonance imaging (MRI), handgrip, and knee flexion tests with baseline and post-intervention comparisons. Statistical analysis was conducted using SPSS, employing paired sample t-test at a significance level of p < 0.05. Results indicated a significant improvement in muscle mass composition with moderately high protein intake. Anthropometric parameters, including body mass (83.51 ± 4.23 kg) and waist circumference (113.90 ± 10.82 cm), showed notable enhancement in the moderately higher protein group. Muscle function and imaging assessments, such as handgrip strength and knee flexion, demonstrated improved functionality. MRI-derived measurements of the muscle composition of the calf (141.23 ± 4.87 MCSA, mm² × 10⁴) and thigh (258.04 ± 7.26 MCSA, mm² × 10⁴) further confirmed the positive impact of increased protein intake. The study concluded that a moderately high protein diet effectively supports muscle health in elderly females with sarcopenia. Therefore, an adequate protein intake may serve as a strategic nutritional intervention to mitigate muscle loss and improve overall physical function in aging women.

Obesity, driven by high‐calorie diets, is a global health concern closely associated with chronic illnesses such as cardiovascular disease and liver dysfunction. This study investigated the therapeutic potential of lycopene, a potent antioxidant found in tomatoes, in mitigating hyperlipidemia‐induced metabolic disorders in male rats. Obese rats induced by a high‐fat diet (HFD) showed significant increases in body weight (284.12 ± 4.33 g) and serum levels of total cholesterol (TC: 255.21 ± 2.24 mg/dL), triglycerides (TG: 199.23 ± 6.12 mg/dL), LDL‐C (171.27 ± 4.84 mg/dL), and liver enzymes ALT (62.10 ± 3.80 U/L), AST (92.41 ± 1.48 U/L), and ALP (148.18 ± 0.55 U/L), alongside elevated inflammatory cytokines TNF‐α (1279 ± 10.81 pg/mL) and IL‐6 (859 ± 17.3 pg/mL). Treatment with lycopene (30 mg/kg b.w.) over 6 weeks significantly reduced body weight (237.94 ± 3.14 g), TC (180.85 ± 4.99 mg/dL), TG (137.13 ± 5.61 mg/dL), LDL‐C (46.11 ± 2.67 mg/dL), and liver enzyme levels (ALT: 30.34 ± 5.07 U/L, AST: 71.19 ± 2.12 U/L, ALP: 126.30 ± 5.15 U/L). It also improved HDL‐C (48.15 ± 2.35 mg/dL) and antioxidant markers such as SOD (40.62 ± 2.20 U/dL) and CAT (63.66 ± 4.73 U/g), whereas decreasing MDA (29.45 ± 2.33 mM/g), TNF‐α (587 ± 12.9 pg/mL), and IL‐6 (301 ± 16.7 pg/mL) followed by lycopene (25 mg/kg b.w.). Histological analysis showed a marked improvement in liver architecture, with reduced fat accumulation and inflammation. These findings suggest that lycopene supplementation effectively counteracts obesity‐induced dyslipidemia, oxidative stress, and liver inflammation, supporting its potential role as a dietary therapeutic agent for metabolic and hepatic disorders. Future recommendations include conducting long‐term clinical trials in humans to validate these findings, exploring optimal dosages for dietary lycopene supplementation, and investigating its molecular mechanisms of action.

Innumerable plants have been used widely as integral medicinal sources since the start of human civilization. The demand for herbal medicines is constantly increasing with time overtime. Licorice ( Glycyrrhiza glabra family Leguminosae) is one of the most used herbal plants in foods, in medicinal forms, and substantially researched on a worldwide scale. It was used as traditional and complementary medicine against innumerable ailments including allergies, liver toxicity, gastric ulcer, lung diseases, skin disorders, oral health problems including tooth decay, and inflammation. The constituents of licorice include various essential oils, sugars, inorganic salts, resins, amino acids, and nucleic acids. Biological activity has been observed to be portrayed by active compounds of licorice including triterpene, flavonoids, and saponins. In recent years, licorice has been widely researched to discover its benefits, constituents, and its mechanism of action. The review summarizes the therapeutic and pharmacological benefits of licorice and its uses in different health-related conditions along with its toxicity and maximum levels of licorice consumption.