Jackfruit (Artocarpus heterophyllus Lam.) is a tropical woody crop, which is also characteristic tropical fruit. Ripe jackfruit pulp looks fleshy, aromatic, and delicious. The pulp and seeds are the main components of jackfruit, accounting for more than 70% of the fruit weight. The pulp is rich in nutrients including carbohydrate, protein, fat, fiber, vitamins and minerals. The functional components such as polysaccharides, phenolic compounds, carotenoids and antioxidants exert beneficially physiological effects including anti-oxidative, anti-inflammatory, anti-cancer, lowering blood sugar and improve immunity, etc. The seeds are rich in nutrients such as starch, protein, fat, dietary fiber and other trace elements, which can be used as food thickeners or grain crops.There are also abundant functional components such as resistant starch, saponins, alkaloids, organic acids,amino acids, and other functional ingredients. And they play important role on anti spasmodic effect, stopping the parasympathetic impulse, enhancing immunity, regulating mood, and preventing aging.In this paper, the functional components of jackfruit pulp and seed as well as their research progress were systematically reviewed. Based on this, the research direction and application prospects of jackfruit were prospected, which provided a theoretical reference for the further comprehensive development and utilization of jackfruit. This paper could play a bigger role in making jackfruit to be used in functional food and medicine.