Cafestol

From coffee, bitters

Cafestol is a molecule found in coffee that can increase cholesterol levels. It's a diterpene that's found in brewed, unfiltered coffee.

Effects

• Cholesterol: Cafestol is the most potent cholesterol-elevating compound known in the human diet.
• Cancer: Cafestol may suppress the rapid growth and migration of prostate cancer cells.
• Antidiabetic properties: Cafestol has antidiabetic properties in KKAy mice.

Brewing methods

• Boiled coffee: Contains the highest concentrations of cafestol.
• Instant and drip filtered coffee: Contain negligible amounts of cafestol.
• Paper-filtered coffee: Can cut more than 90 percent of cafestol.

ARTICLES/STUDIES

Cafestol may contribute to the preventive effects on T2D in coffee drinkers and be of therapeutic interest.

cafestol may be effectively used to enhance ABT-737 sensitivity in cancer therapy via downregulation of Mcl-1 expression and upregulation of Bim expression.

Treatment of HNSCC cells with cafestol leads to a dose-dependent reduction of cell viability and to induction of apoptosis.

Cafestol could have potential as a therapeutic agent for preventing cancers such as renal carcinoma.

Cafestol has a weaker inhibitory effect on osteoclastogenesis than kahweol and promotes osteoblast differentiation.