Fruits of the Brazilian Cerrado: Composition and Functional Benefits

Fruits of the Brazilian Cerrado: Composition and Functional Benefits describes the nutritional, chemical and physical characteristics of the fruits of the Cerrado, as well as their pharmacological effects and use in phytotherapics. Chapters are dedicated to the morphological characteristics, macronutrients, micronutrients and active compounds of various fruits, with separate sections covering their peels, leaves, nuts, pulps, and other components.

The text also includes detailed studies on the treatment of diseases with these natural products, as well as their applications in popular use by local communities. Authors explain the importance of bioactive compounds found in the fruits and their possible mechanisms of action in the organism. This text thus provides a valuable reference to researchers studying a range of topics, including functional foods, phytotherapy, and plant science.

Dr. Fernando Freitas de Lima is a researcher in the Center of Dairy Research at the Institute of Food Technology, Brazil.

Dr. Caroline Honaiser Lescano is a research in the Department of Pharmacology at the University of Campinas in Campinas, Brazil.

Dr. Ivan Pires de Oliveira is a researcher in the Institute of Biomedical Sciences at the University of São Paulo in São Paulo, Brazil.