Diterpene composition of oils from Arabica and Robusta coffee beans and their effects on serum lipids in man

Mensink, R.P.; Lebbink, W.J.; Lobbezoo, I.E.; Wouw, M.P.M.E. Weusten-van der; Zock, P.L.; Katan, Martijn B.

doi:10.1111/j.1365-2796.1995.tb00883.x

Cited by 42 publications

(32 citation statements)

References 24 publications

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“…Although no parallel placebo group was present in this study it is unlikely that such large responses of liver enzymes would be observed with placebo oil. This is supported by previous studies with coffee and placebo oil [1,9,25]. We found no correlation between the response of liver enzymes to coffee oil and baseline liver enzyme activities, serum lipid response, or alcohol.…”

Section: Discussionsupporting

confidence: 91%

Coffee bean extracts rich and poor in kahweol both give rise to elevation of liver enzymes in healthy volunteers

Boekschoten

Schouten

Katan

2004

Nutr J

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Background: Coffee oil potently raises serum cholesterol levels in humans. The diterpenes cafestol and kahweol are responsible for this elevation. Coffee oil also causes elevation of liver enzyme levels in serum. It has been suggested that cafestol is mainly responsible for the effect on serum cholesterol levels and that kahweol is mainly responsible for the effect on liver enzyme levels. The objective of this study was to investigate whether coffee oil that only contains a minute amount of kahweol indeed does not cause elevation of liver enzyme levels.

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Section: Discussionsupporting

confidence: 91%

Coffee bean extracts rich and poor in kahweol both give rise to elevation of liver enzymes in healthy volunteers

Boekschoten

Schouten

Katan

2004

Nutr J

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“…These changes resemble those caused by diterpenes, but the levels of thyroxine, tri-iodothyronine and thyroid-stimulating hormone were all unaffected in 1 1 volunteers who took 2 g of coffee oil per day for 3 weeks, despite rises in LDL and VLDL cholesterol [33].…”

Section: E#ects On the Thyroidmentioning

confidence: 86%

Intake levels, sites of action and excretion routes of the cholesterol-elevating diterpenes from coffee beans in humans

Urgert

Kosmeijer-Schuil

Katan

1996

Biochemical Society Transactions

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“…It was shown that this effect is caused by the lipids present in the coffee brew, which, although poorly soluble in water, could be incorporated in the brew depending on the method of infusion. Initially, triglycerides were said to be responsible for this effect but in more recent years, it has been established that it is the diterpenes, especially cafestol and kahweol, both in free form and as palmitate esters which influence the serum cholesterol level (Bak and Grobbee, 1989;Weusten-Van der Wouw et al, 1994;Mensink et al, 1995;De Roos and Katan, 1999;Terpstra et al, 2000;Boekschoten et al, 2005). Other diterpenes have not been tested yet.…”

Section: Diterpenes In Coffee Beverages and Health Aspectsmentioning

confidence: 99%

The lipid fraction of the coffee bean

Speer

Kölling-Speer

2006

Braz. J. Plant Physiol.

302

226

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The lipid fraction of coffee is composed mainly of triacylglycerols, sterols and tocopherols, the typical components found in all common edible vegetable oils. Additionally, the so-called coffee oil contains diterpenes of the kaurene family in proportions of up to 20 % of the total lipids. Diterpenes are of interest because of their analytical and physiological effects. The composition of the main lipid components of the two most important coffee species, Coffea arabica and Coffea canphora var. Robusta is presented. In addition, the influences of typical processes like roasting and steaming on selected lipid components as well as the effects of the storage of green coffee beans under different conditions will be described. Furthermore, new findings regarding the 5-hydroxytryptamides, the main parts of the coffee wax located on the outer layer of the bean and the recently identified components coffeadiol and arabiol I will also be discussed. Key words: Coffea, coffee oil, coffee wax, diterpenes, 5-hydroxytryptamides.A fração lipídica da semente de café: A fração lipídica do café é composta principalmente de triacilgliceróis, esteróis e tocoferóis, componentes típicos encontrados em todo óleo vegetal comestível comum. Adicionalmente, o chamado oleo de café contém diterpenos da família dos kaurenos, em proporção de até 20 % dos lipídeos totais. Diterpenos são de interesse por causa de seus efeitos fisiológicos. As composições dos principais componentes lipídicos das duas espécies mais importantes de café, Coffea arabica e Coffea canphora var. Robusta são apresentadas. Também, serão descritas as influências de processos tais como torração e "steaming" sobre determinados components lipídicos, assim como os efeitos do armazenamento do café verde sob diferentes condições. Além disso, serão discutidas as novas descobertas sobre as 5-hidroxitriptamidas, os principais componentes da cera de café, localizada nas camadas externas da semente, e os compostos "coffeadiol" e "arabiol I", recentemente identificados. Palavras-chave: Coffea, cera de café, diterpenos, óleo de café, 5-hidroxitriptamidas.

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Diterpene composition of oils from Arabica and Robusta coffee beans and their effects on serum lipids in man

Abstract: Both Arabica and Robusta oil elevated serum lipid levels; therefore, cafestol must be involved and kahweol cannot be the sole cholesterol-raising diterpene. The mode of action of coffee diterpenes does not involve induction of hypothyroidism.

Cited by 42 publications

References 24 publications

Coffee bean extracts rich and poor in kahweol both give rise to elevation of liver enzymes in healthy volunteers

Coffee bean extracts rich and poor in kahweol both give rise to elevation of liver enzymes in healthy volunteers

Intake levels, sites of action and excretion routes of the cholesterol-elevating diterpenes from coffee beans in humans

The lipid fraction of the coffee bean

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