cafestol
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.
Chemical data
- Formula
- C20H28O3
- Molecular weight
- 316.4 g/mol
- IUPAC name
- (1S,4S,12S,13R,16R,17R)-17-(hydroxymethyl)-12-methyl-8-oxapentacyclo[14.2.1.01,13.04,12.05,9]nonadeca-5(9),6-dien-17-ol
- SMILES
- C[C@@]12CCC3=C([C@H]1CC[C@]45[C@H]2CC[C@H](C4)[C@](C5)(CO)O)C=CO3
- InChIKey
- DNJVYWXIDISQRD-HWUKTEKMSA-N
- XLogP
- 3.3
- Polar surface area
- 53.6 Ų
- H-bond donors
- 2
- H-bond acceptors
- 3
- Formal charge
- 0
via PubChem
Article
4 sectionsContents
- Sources
- Research into biological activity
- See also
- References
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.
== Sources == A typical bean of Coffea arabica contains about 0.4% to 0.7% cafestol by weight. Cafestol is present in highest quantity in unfiltered coffee drinks such as French press coffee, and Turkish 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.