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Levels of the cholesterol-elevating diterpenes cafestol and kahweol in various coffee brews
| Content Provider | Semantic Scholar |
|---|---|
| Author | Urgert, R. Weg, Guido Van Der Kosmeijer-Schuil, J. G. Bovenkamp, Peter Van De Hovenier, Robert Katan, Martijn B. |
| Copyright Year | 1995 |
| Abstract | The coffee diterpenes cafestol and kahweol raise serum cholesterol in humans. Each 10 mg of cafestol consumed per day elevates cholesterol by 5 mg/dL (0.13 mmol/L). Diterpene levels in various coffee brews were examined. Scandinavian boiled coffee contained (mean ± SD) 3.0 ± 2.8 mg, French press coffee 3.5 ± 1.2 mg, and Turkish/Greek coffee 3.9 ± 3.2 mg of cafestol per cup. Consumption of five cups per day of any of these coffee types could thus elevate serum cholesterol by 8-10 mg/dL. Italian espresso coffee contained 1.5 ± 1.0 mg of cafestol per cup, five cups theoretically raising cholesterol by 4 mg/dL. Brewing time had little effect of diterpenes. Brewing strength increased diterpenes in boiled, French press, and espresso coffee but not in Turkish/Greek coffee. Diterpenes in instant, drip filtered, and percolated brews were negligible. Regular and decaffeinated coffees had similar diterpene contents. High chronic intake of French press coffee or Turkish/Greek coffee could increase serum cholesterol and thus coronary risk similar to that reported previously for Scandinavian boiled coffee. |
| Starting Page | 2167 |
| Ending Page | 2172 |
| Page Count | 6 |
| File Format | PDF HTM / HTML |
| DOI | 10.1021/jf00056a039 |
| Alternate Webpage(s) | http://dare.ubvu.vu.nl/bitstream/handle/1871/11636/xx260.pdf?isAllowed=y&sequence=1 |
| Alternate Webpage(s) | https://doi.org/10.1021/jf00056a039 |
| Volume Number | 43 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
