Cafestol

Last updated
Cafestol
Cafestol.svg
Names
IUPAC name
3,18-(Epoxymetheno)-19-nor-5β,8α,9β,10α,13β,16β-kaur-3-ene-16α,17-diol
Systematic 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)
ChEBI
ChemSpider
KEGG
PubChem CID
UNII
  • InChI=1/C20H28O3/c1-18-7-5-16-14(6-9-23-16)15(18)4-8-19-10-13(2-3-17(18)19)20(22,11-19)12-21/h6,9,13,15,17,21-22H,2-5,7-8,10-12H2,1H3/t13?,15-,17+,18-,19+,20+/m1/s1
    Key: DNJVYWXIDISQRD-GTATUSGQBK
  • OC[C@@]5(O)C[C@@]31C[C@@H]5CC[C@H]1[C@]4(C)CCc2occc2[C@H]4CC3
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).

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]

Contents

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

Related Research Articles

<i>Coffea</i> Genus of flowering plants in the family Rubiaceae

Coffea is a genus of flowering plants in the family Rubiaceae. Coffea species are shrubs or small trees native to tropical and southern Africa and tropical Asia. The seeds of some species, called coffee beans, are used to flavor various beverages and products. The fruits, like the seeds, contain a large amount of caffeine, and have a distinct sweet taste.

<span class="mw-page-title-main">Receptor (biochemistry)</span> Protein molecule receiving signals for a cell

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<i>Coffea arabica</i> Species of coffee plant

Coffea arabica, also known as the Arabic coffee, is a species of flowering plant in the coffee and madder family Rubiaceae. It is believed to be the first species of coffee to have been cultivated and is currently the dominant cultivar, representing about 60% of global production. Coffee produced from the less acidic, more bitter, and more highly caffeinated robusta bean makes up most of the remaining coffee production. the natural population of Coffea Arabica are restricted to the forests of South Ethiopia. Coffea arabica is called ‏بُنّ‎ in Arabic.

<span class="mw-page-title-main">Coffee bean</span> Seed of the coffee plant

A coffee bean is a seed of the Coffea plant and the source for coffee. It is the pip inside the red or purple fruit. This fruit is often referred to as a coffee cherry. Just like ordinary cherries, the coffee fruit is also a so-called stone fruit. Even though the coffee beans are not technically beans, they are referred to as such because of their resemblance to true beans. The fruits; cherries or berries, most commonly contain two stones with their flat sides together. A small percentage of cherries contain a single seed, instead of the usual two. This is called a "peaberry". The peaberry occurs only between 10% and 15% of the time, and it is a fairly common belief that they have more flavour than normal coffee beans. Like Brazil nuts and white rice, coffee beans consist mostly of endosperm.

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Coffea canephora is a species of coffee that has its origins in central and western sub-Saharan Africa. It is a species of flowering plant in the family Rubiaceae. Though widely known as Coffea robusta, the plant is scientifically identified as Coffea canephora, which has two main varieties, robusta and nganda.

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Coffea liberica, commonly known as the Liberian coffee, is a species of flowering plant in the family Rubiaceae from which coffee is produced. It is native to western and central Africa from Liberia to Uganda and Angola, and has become naturalised in the Philippines, Indonesia, Seychelles, the Andaman & Nicobar Islands, and Malaysia.

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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). "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.
  3. Zhang, C.; Linforth, R.; Fisk, I. D. (2012). "Cafestol extraction yield from different coffee brew mechanisms". Food Research International. 49: 27–31. doi: 10.1016/j.foodres.2012.06.032 .
  4. Higdon, J. V.; Frei, B. (2006). "Coffee and health: a review of recent human research". Critical Reviews in Food Science and Nutrition. 46 (2): 101–123. doi:10.1080/10408390500400009. PMID   16507475.
  5. Urgert, R.; Katan, M. B. (1997). "The cholesterol-raising factor from coffee beans". Annual Review of Nutrition. 17: 305–324. doi:10.1146/annurev.nutr.17.1.305. PMC   1295997 . PMID   9240930.
  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. (2007). "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. doi: 10.1210/me.2007-0133 . PMID   17456796.
  7. National Toxicology Program (October 1999). "Cafestol (CASRN 469-83-0) and Kahweol (CASRN 6894-43-5) — Review of Toxicological Literature" (PDF). Archived from the original (PDF) on November 1, 2004.
  8. Trinh, K.; Andrews, L.; Krause, J.; Hanak, T.; Lee, D.; Gelb, M.; Pallanck, L. (April 2010). "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. doi:10.1523/JNEUROSCI.4777-09.2010. PMC   3842467 . PMID   20410106.
  9. Callaway, E. (April 23, 2010). "Parkinson's protection without caffeine or nicotine" . New Scientist.