Cupuaçu phenolic compounds prevented the development of glucose intolerance associated with a high fat/ high sucrose diet - Barros, Helena Rudge de M.; Festuccia, William Tadeu Lara; Lajolo, Franco Maria; Curi, Rui; Genovese, Maria Inês (Congress of the International Society of Nutrigenetics/Nutrigenomics, 2012)