Palavra-chave: HEALTH BENEFITS

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