The cholesterol-raising factor from coffee beans.

R. Urgert, M.B. Katan

Research output: Contribution to journalArticleAcademicpeer-review

41 Citations (Scopus)

Abstract

Coffee beans and some types of coffee brew - not the regular types of coffee prepared with a paper filter or with soluble coffee granules - contain the diterpenes cafestol and kahweol. Cafestol and kahweol raise the serum concentration of cholesterol and triglycerides in humans, and they also appear mildly to affect the integrity of liver cells. Both effects are transient after withdrawal of the diterpenes, and it is as yet unsure whether these effects are associated. Patients at increased risk of heart disease who drink large amounts of coffee should be advised to select brews low in diterpenes.
Original languageEnglish
Pages (from-to)618-623
JournalJournal of the royal society of medicine
Volume89
Publication statusPublished - 1996

Fingerprint Dive into the research topics of 'The cholesterol-raising factor from coffee beans.'. Together they form a unique fingerprint.

  • Cite this