Cafestol
Cafestol is a diterpenoid molecule found in coffee beans, specifically in Coffea arabica, where it constitutes about 0.4% to 0.7% of the bean's weight[1]. It is known for its biological and pharmacological effects, which have been the subject of research due to its presence in coffee, a widely consumed beverage[1][5].
Cafestol is most abundant in unfiltered coffee drinks like French press, Turkish, or Greek coffee, while paper-filtered coffee drinks such as drip brewed coffee contain only negligible amounts of cafestol because the paper filter retains the diterpenes[1]. The compound has been associated with various health effects, including the potential to raise serum cholesterol levels when consumed regularly in boiled coffee, as opposed to filtered coffee which does not have this effect[1][6]. This cholesterol-raising property of cafestol makes it the "most potent cholesterol-elevating compound identified in the human diet"[6].
Beyond its impact on cholesterol, cafestol has been studied for its potential hepatoprotective, anti-cancer, anti-diabetic, and anti-osteoclastogenesis activities. It may act through mechanisms such as down-regulating inflammation mediators, increasing glutathione levels, inducing apoptosis in tumor cells, and inhibiting angiogenesis[5]. Cafestol and its derivative kahweol, which has an extra double bond, show similar but not identical biological activities[5].
Cafestol's health benefits have also been explored, with studies indicating that it could contribute to the prevention and treatment of type 2 diabetes by increasing insulin secretion and glucose uptake in muscle cells[10]. Additionally, cafestol and kahweol have been implicated in anti-carcinogenic effects, with epidemiological studies suggesting an inverse association between coffee consumption and the risk of certain types of cancers[7].
In summary, cafestol is a coffee bean compound with significant biological effects, particularly in unfiltered coffee. It has been linked to both potentially adverse effects on cholesterol levels and beneficial effects such as anti-cancer and anti-diabetic properties[1][5][6][7][10].
Citations:
[1] https://en.wikipedia.org/wiki/Cafestol
[2] https://www.accessscience.com/content/briefing/aBR0314161
[3] https://www.sciencedirect.com/topics/pharmacology-toxicology-and-pharmaceutical-science/cafestol
[4] https://www.sciencedirect.com/science/article/pii/S0963996912002360
[5] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6747192/
[6] https://www.healthline.com/health/high-cholesterol/coffee-link
[7] http://www.food-info.net/uk/products/coffee/kahweol.htm
[8] https://www.researchgate.net/figure/Cafestol-extraction-yield-by-roast-intensity-and-brewing-mechanism-1-standard-deviation_fig1_235791137
[9] https://www.sciencedirect.com/topics/neuroscience/cafestol
[10] https://www.newfoodmagazine.com/news/21531/scientists-identify-health-benefits-of-cafestol-in-coffee/
[11] https://www.science.gov/topicpages/c/coffee-specific%2Bditerpenes%2Bcafestol.html
[12] https://www.sciencedirect.com/science/article/abs/pii/S1466856416301540
[13] https://www.sciencedirect.com/topics/chemistry/cafestol
[14] https://www.webmd.com/cholesterol-management/coffee-cholesterol-connection
[15] https://www.tandfonline.com/doi/abs/10.1080/87559129.2022.2141776
[16] https://library.sweetmarias.com/glossary/cafestol/
[17] https://www.ahajournals.org/doi/10.1161/01.ATV.17.10.2140
[18] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9654648/
[19] https://www.ahajournals.org/doi/full/10.1161/01.ATV.17.11.3064
[20] https://www.ebi.ac.uk/chebi/searchId.do?chebiId=CHEBI%3A3291