Compound Monograph
Cafestol
Cafestol is a diterpene found in coffee oil and the constituent most responsible for the cholesterol-raising effect of unfiltered coffee.
Classification
Cafestol is a diterpene, part of the terpenoids class. The largest class of plant compounds, built from five-carbon isoprene units — the essential-oil aromatics, resins, bitter principles, saponins, and plant sterols.
Where Does It Come From? (1)
Cafestol is a naturally occurring diterpene, found in Coffee. It is well tolerated orally (low toxicity).
Research & Evidence
Cafestol is a diterpene found in the oily fraction of coffee beans, alongside the related compound kahweol. It is one of the most potent dietary cholesterol-raising substances known: it is present in unfiltered coffee such as boiled, French-press and espresso-style brews, and it is largely removed by paper filters. This is why brewing method, rather than caffeine, drives much of coffee’s effect on blood lipids.
Toxicity & Safety
Cafestol is consumed routinely by coffee drinkers and is not acutely toxic, but its main health relevance is that regular intake of unfiltered coffee can raise total and LDL cholesterol. People watching their cholesterol are often advised to prefer filtered coffee for this reason.