Palavra-chave: HEALTH BENEFITS

ROLE OF FOOD INDUSTRY CHEMICAL CONSTITUENTS CHEMICAL SYNTHESIS BIOACTIVITIES PHYTOCHEMICALS BIOLOGICAL ACTIVITIES CERRADO FRUIT NUTRITIONAL COMPOSITION THERAPEUTIC PLANTS BIOTECHNOLOGICAL PRODUCTION APPLICATIONS CARBOHYDRATE CHEMISTRY FOOD SAFETY ANTIOXIDANT BRAZILIAN BIODIVERSITY FUNCTIONAL FOODS MAROLO FOOD PROCESSING POLYPHENOLS NUTRACEUTICALS BIOLOGICAL ACTIVITY ANTI-INFLAMMATORY BIOLOGICAL PROPERTIES