Palavra-chave: HEALTH BENEFITS

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