kahweol

kahweol

(kah'wē-awl),
A diterpene in coffee beans.

kahweol

(kah′wē-ol″) [Turkish kahve, fr. Arabic qahwah, coffee]
A lipid obtained by boiling coffee beans.
References in periodicals archive ?
American and Italian studies found the caffeine, coffee oils, kahweol, cafestol and antioxidants protect the organ.
In the liver, kahweol, and cafestol act as potent enhancers of glutathione S-transferase, an important enzyme in the liver.
The cytotoxicity of kahweol in HT-29 human colorectal cancer cells is mediated by apoptosis and suppression of heat shock protein 70 expression.
In vitro experiment suggested that cafestol and kahweol decreased 50% genotoxicity of human-derived hepatoma cells.
Kahweol is anti-inflammatory and cuts blood flow to tumors
Among them, are phenols, including chlorogenic and caffeic acid, lactones, diterpenes, including cafestol and kahweol, niacin, and the vitamin B3 precursor trigonelline.
41,42) Several reports suggest caffeine and other constituents of coffee, as Kahweol and cafesterol, possess antioxidant properties.
The coffee components kahweol and cafestol induce gammaglutamylcysteine synthetase, the rate limiting enzyme of chemoprotective glutathione synthesis, in several organs of the rat.
Two substances in coffee -- kahweol and cafestol -- raise cholesterol levels.
Hepatoprotective and antioxidant effects of the coffee diterpenes kahweol and cafestol on carbon tetrachloride-induced liver damage in mice.
The resultant beverage contains up to 50 times greater concentrations of cafestol, kahweol, and other diterpenes than those of filtered coffee.
This is because boiled coffee contains cholesterol-raising fats called eafestol and kahweol.