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Cafestol

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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Cafestol is a diterpenoidmolecule 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, 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 agonistligand for the nuclear receptorfarnesoid 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

References

  1. ↑Ludwig, I. A.; Clifford, M. N.; Lean, M. E.; Ashihara, H.; Crozier, A. (August 2014). "Coffee: biochemistry and potential impact on health". Food & Function. 5 (8): 1695–1717. doi:10.1039/c4fo00042k. PMID 24671262. S2CID 29389074.
  2. ↑ Kitzberger, C.; Scholz, M.; Benassi, M. (2014). "Contenido de compuestos bioactivos en café tostado de cultivares tradicionales y modernos de Coffea arabica cultivados bajo las mismas condiciones edafoclimáticas". Food Research International . 61 : 61–66 . doi : 10.1016/j.foodres.2014.04.031 .
  3. ↑ Zhang, C.; Linforth, R.; Fisk, ID (2012). "Rendimiento de extracción de cafestol a partir de diferentes mecanismos de preparación de café" . Food Research International . 49 : 27–31 . doi : 10.1016/j.foodres.2012.06.032 .
  4. ↑ Higdon, JV; Frei, B. (2006). "Café y salud: una revisión de investigaciones recientes en humanos". Critical Reviews in Food Science and Nutrition . 46 (2): 101– 123. doi : 10.1080/10408390500400009 . PMID 16507475 . 
  5. ↑ Urgert, R.; Katan, MB (1997). "El factor que eleva el colesterol de los granos de café" . Annual Review of Nutrition . 17 : 305–324 . doi : 10.1146/annurev.nutr.17.1.305 . PMC 1295997. PMID 9240930 .  
  6. ↑ Ricketts, ML; Boekschoten, MV; Kreeft, AJ; Hooiveld, GJ; Moen, CJ; Müller, M.; Frants, RR; Kasanmoentalib, S.; Post, SM; Princen, HM; Porter, JG; Katan, MB; Hofker, MH; Moore, DD (2007). "El factor que eleva el colesterol de los granos de café, cafestol, como ligando agonista para los receptores X de farnesoide y pregnano" . Molecular Endocrinology . 21 (7): 1603– 1616. doi : 10.1210/me.2007-0133 . PMID 17456796 . 
  7. ↑ Programa Nacional de Toxicología (octubre de 1999). "Cafestol (CASRN 469-83-0) y Kahweol (CASRN 6894-43-5) — Revisión de la literatura toxicológica" (PDF) . Archivado del original (PDF) el 1 de noviembre de 2004.
  8. ↑ Trinh, K.; Andrews, L.; Krause, J.; Hanak, T.; Lee, D.; Gelb, M.; Pallanck, L. (abril de 2010). "El café descafeinado y el tabaco sin nicotina proporcionan neuroprotección en modelos de Drosophila de la enfermedad de Parkinson a través de un mecanismo dependiente de NRF2" . The Journal of Neuroscience . 30 (16): 5525– 5532. doi : 10.1523/JNEUROSCI.4777-09.2010 . PMC 3842467. PMID 20410106 .  
  9. ↑ Callaway, E. (23 de abril de 2010). "Protección contra el Parkinson sin cafeína ni nicotina" . New Scientist .