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cafestol
Cafestol is a diterpene molecule present in coffee.
A typical bean of ''Coffea arabica'' contains about 0.4-0.7% cafestol by weight.〔Kitzberger C, Scholz M, Benassi M. Bioactive compounds content in roasted coffee from traditional and modern Coffea arabica cultivars grown under the same edapho-climatic conditions. Food Research International (online ). July 2014;61:61-66. Available from: Academic Search Premier, Ipswich, MA. Accessed June 7, 2014.〕 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.
Studies have shown that regular consumption of boiled coffee increases serum cholesterol by 8% in men and 10% in women. For those drinking filter coffee, the effect was only significant for women.〔National Toxicology Program (NTP): (''Cafestol (CASRN 469-83-0) and Kahweol (CASRN 6894-43-5) - Review of Toxicological Literature.'' (PDF) ) October 1999〕
== Potential biological activity ==
Cafestol has also shown anticarcinogenic properties in rats.〔 Cafestol may act as an agonist ligand for the nuclear receptor farnesoid X receptor and pregnane X receptor, blocking cholesterol homeostasis. Cafestol also has neuroprotective effects in a ''Drosophila'' fruit fly model of Parkinson's disease.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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