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Cafestol
Chemical compound From Wikipedia, the free encyclopedia
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Cafestol is a diterpenoid molecule present in coffee beans. It is one of the compounds that may be responsible for proposed biological and pharmacological effects of coffee.[1]
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A typical bean of Coffea arabica contains about 0.4% to 0.7% cafestol by weight.[2] Cafestol is present in highest quantity in unfiltered coffee drinks such as French press coffee, and Turkish coffee. In paper-filtered coffee drinks such as drip brewed coffee, it is present in only negligible amounts, as the paper filter in drip filtered coffee retains the diterpenes.[3]
Research into biological activity
Coffee consumption has been associated with a number of effects on health and cafestol has been proposed to produce these through a number of biological actions.[4] Studies have shown that regular consumption of boiled coffee increases serum cholesterol whereas filtered coffee does not.[5] Cafestol may act as an agonist ligand for the nuclear receptor farnesoid X receptor and pregnane X receptor, blocking cholesterol homeostasis. Thus cafestol can increase cholesterol synthesis.[6]
Cafestol has also shown anticarcinogenic properties in rats.[7]
Cafestol also has neuroprotective effects in a Drosophila fruit fly model of Parkinson's disease.[8][9]
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References
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