Palavra-chave: HEALTH BENEFITS

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