Cafestol Explained

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]

Sources

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, Turkish coffee or Greek 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]

See also

Notes and References

  1. Ludwig. I. A.. Clifford. M. N.. Lean. M. E.. Ashihara. H.. Crozier. A.. 29389074. Coffee: biochemistry and potential impact on health. Food & Function. August 2014. 5. 8. 1695–1717. 10.1039/c4fo00042k. 24671262.
  2. Kitzberger . C. . Scholz . M. . Benassi . M. . 2014 . Bioactive compounds content in roasted coffee from traditional and modern Coffea arabica cultivars grown under the same edapho-climatic conditions. Food Research International . 61 . 61–66 . 10.1016/j.foodres.2014.04.031.
  3. Cafestol extraction yield from different coffee brew mechanisms. Food Research International. 49. 27–31. 10.1016/j.foodres.2012.06.032. 2012. Zhang. C.. Linforth. R.. Fisk. I. D.. free.
  4. Higdon. J. V.. Frei. B.. Coffee and health: a review of recent human research. Critical Reviews in Food Science and Nutrition. 2006. 46. 2. 101–123. 10.1080/10408390500400009. 16507475.
  5. Urgert. R.. Katan. M. B.. The cholesterol-raising factor from coffee beans. Annual Review of Nutrition. 1997. 17. 305–324. 10.1146/annurev.nutr.17.1.305. 9240930. 1295997.
  6. Ricketts . M. L. . Boekschoten . M. V. . Kreeft . A. J. . Hooiveld . G. J. . Moen . C. J. . Müller . M. . Frants . R. R. . Kasanmoentalib . S. . Post . S. M. . Princen . H. M. . Porter . J. G. . Katan . M. B. . Hofker . M. H. . Moore . D. D.. The cholesterol-raising factor from coffee beans, cafestol, as an agonist ligand for the farnesoid and pregnane X receptors. Molecular Endocrinology. 21. 7. 1603–1616. 2007. 10.1210/me.2007-0133. 17456796. free.
  7. Web site: National Toxicology Program. Cafestol (CASRN 469-83-0) and Kahweol (CASRN 6894-43-5) — Review of Toxicological Literature . October 1999 . https://web.archive.org/web/20041101034550/http://ntp.niehs.nih.gov/ntp/htdocs/Chem_Background/ExSumPdf/Cafestol.pdf . November 1, 2004 .
  8. Trinh . K. . Andrews . L. . Krause . J. . Hanak . T. . Lee . D. . Gelb . M. . Pallanck . L. . Decaffeinated coffee and nicotine-free tobacco provide neuroprotection in Drosophila models of Parkinson's disease through an NRF2-dependent mechanism . The Journal of Neuroscience . 30 . 16 . 5525–5532 . April 2010 . 20410106 . 3842467 . 10.1523/JNEUROSCI.4777-09.2010.
  9. E. . Callaway . April 23, 2010 . Parkinson's protection without caffeine or nicotine . New Scientist . registration.

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