Cafestol
Definition:
Cafestol is a molecule present in coffee and a potent cholesterol-elevating compound.
The concentration of cafestol in a coffee drink is influenced by the brewing method. Boiled coffee (Scandinavian and Turkish style) contains the highest concentrations, whereas instant and drip filtered contain negligible amounts.
Source: GreenFacts, based on US National Toxicology Program
To read about this term in context:
GreenFacts Summary on Diet and Nutrition Prevention of Chronic Diseases:
Related publications:
- Glossary
- ABC - DEF - GHI - JKL - MNO - PQRS - TUV - WXYZ
- Themes
- Air Pollution
- Biodiversity
- Chemicals
- Climate change
- Consumer safety
- Disease prevention
- Energy
- Environment
- Food & Lifestyle
- Phthalates
- Radiation & EMF
- Risks of new technologies
- Sustainable development
- Publications A-Z
- AIDS
- Agriculture
- Alcohol
- Arctic Climate Change
- Arsenic
- Aspartame
- Biocides
- Biodiversity
- Biofuels
- Boron
- CO2 Capture & Storage
- Chernobyl
- Climate Change
- DBP
- DINP-DIDP
- Dental Amalgams
- Desertification
- Diet & Nutrition
- Dioxins
- Ecosystem Change
- Electromagnetic Fields
- Endocrine Disruptors
- Energy Saving Lamps
- Energy Technologies
- Fisheries
- Fluoride
- Forests
- Forests & Energy
- Genetically Modified Crops
- Global Public Health Threats
- Indoor Air Quality
- Malaria
- Mercury
- Nanotechnologies
- Nitrogen Dioxide
- Non-human primates
- Ozone
- PCBs
- Particulate Matter
- Personal Music Players & Hearing
- Phthalates in school supplies
- Power lines
- Psychoactive Drugs
- Respiratory Diseases
- Static Fields
- Sunbeds & UV radiation
- Tobacco
- Tooth Whiteners
- Tuberculosis
- Water Disinfectants
- Water Resources
Support Us
Donate to GreenFacts
Donate to GreenFacts
Member of:
