Cafestol
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| Preferred IUPAC name
(3bS,5aS,7R,8R,10aR,10bS)-7-(Hydroxymethyl)-10b-methyl-3b,4,5,6,7,8,9,10,10a,10b,11,12-dodecahydro-5a,8-methanocyclohepta[5,6]naphtho[2,1-b]furan-7-ol | |
| Identifiers | |
3D model (JSmol)
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| KEGG | |
PubChem CID
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CompTox Dashboard (EPA)
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| Properties | |
| C20H28O3 | |
| Molar mass | 316.441 g·mol−1 |
| Melting point | 158 to 162 °C (316 to 324 °F; 431 to 435 K) |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Cafestol is a diterpenoid molecule present in coffee beans. It is under preliminary research to discern its possible biological effects.[1]
Sources[edit]
A typical bean of Coffea arabica contains about 0.4-0.7% cafestol by weight.[2] Cafestol is present in highest quantity in unfiltered coffee drinks such as French press coffee or Turkish coffee/Greek coffee. In 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[edit]
As coffee consumption may have effects on health, cafestol is under preliminary research to identify its possible biological actions.[1]
See also[edit]
References[edit]
- ^ a b Surma, Stanisław; Oparil, Suzanne (2021-08-09). "Coffee and Arterial Hypertension". Current Hypertension Reports. 23 (7): 38. doi:10.1007/s11906-021-01156-3. ISSN 1522-6417. PMC 8352830. PMID 34370111.
- ^ 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. doi:10.1016/j.foodres.2014.04.031.
- ^ Zhang, Chen; Linforth, Robert; Fisk, Ian D. (2012). "Cafestol extraction yield from different coffee brew mechanisms". Food Research International. 49: 27–31. doi:10.1016/j.foodres.2012.06.032.
