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 ?
Kahweol is anti-inflammatory and cuts blood flow to tumors
Cafestol and kahweol, two coffee specific diterpenes with anticarcinogenic activity.
The coffee components kahweol and cafestol induce gammaglutamylcysteine synthetase, the rate limiting enzyme of chemoprotective glutathione synthesis, in several organs of the rat.
In addition, SVETOL does not contain two compounds called cafestol and kahweol that are typically found in most versions of GCBE; they have been shown to cause negative side effects in some people.
Two substances in coffee -- kahweol and cafestol -- raise cholesterol levels.
The compounds kahweol and cafestol enhance glutathione S-transferase action.
This is because boiled coffee contains cholesterol-raising fats called eafestol and kahweol.
Cafestol and kahweol are present in coffee beans in the form of fatty acid esters, which are only partially hydrolyzed by roasting.
Kahweol and cafestol increase metabolic activity of GST of many different classes (alpha, mu, pi, and theta) and in several organs in the rat (Huber et al.
The diterpenes, cafestol and kahweol are the substances in coffee responsible (8) and boiled, Turkish/Greek and cafetiere coffee contain the highest levels of diterpene.
24) Coffee contains two terpenes, cafestol and kahweol, that are responsible for the elevated cholesterol.
Coffee beans contain the lipids cafestol and kahweol that raise harmful LDL-cholesterol.