Annu Rev Nutr. 1997;17:305-24.

The cholesterol-raising factor from coffee beans.

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Wageningen Agricultural University, Department of Human Nutrition, The Netherlands.

Abstract

Some coffee brewing techniques raise the serum concentration of total and low-density-lipoprotein cholesterol in humans, whereas others do not. The responsible factors are the diterpene lipids cafestol and kahweol, which make up about 1% (wt:wt) of coffee beans. Diterpenes are extracted by hot water but are retained by a paper filter. This explains why filtered coffee does not affect cholesterol, whereas Scandinavian "boiled," cafetiere, and Turkish coffees do. We describe the identification of the cholesterol-raising factors, their effects on blood levels of lipids and liver function enzymes, and their impact on public health, based on papers published up to December 1996.

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Cited by 5 PubMed Central articles

Cholesterol-raising diterpenes in types of coffee commonly consumed in Singapore, Indonesia and India and associations with blood lipids: a survey and cross sectional study. [Nutr J. 2011]
Cholesterol-raising diterpenes in types of coffee commonly consumed in Singapore, Indonesia and India and associations with blood lipids: a survey and cross sectional study.
Naidoo N, Chen C, Rebello SA, Speer K, Tai ES, Lee J, Buchmann S, Koelling-Speer I, van Dam RM. Nutr J. 2011 May 15; 10:48. Epub 2011 May 15.
The apolipoprotein E polymorphism and the cholesterol-raising effect of coffee. [Lipids Health Dis. 2004]
The apolipoprotein E polymorphism and the cholesterol-raising effect of coffee.
Strandhagen E, Zetterberg H, Aires N, Palmér M, Rymo L, Blennow K, Thelle DS. Lipids Health Dis. 2004 Nov 30; 3:26. Epub 2004 Nov 30.
Coffee bean extracts rich and poor in kahweol both give rise to elevation of liver enzymes in healthy volunteers. [Nutr J. 2004]
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Chemical compound information

kahweol

MW: 314.41 g/mol

MF: C₂₀H₂₆O₃

See 6 citations for this compound....

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