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cafestol
Sign in to saveCafestol 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
Wikidata facts
- Has part
- carbon
- Mass
- 316.20384475599997
Show 6 more facts
- chemical formula
- C₂₀H₂₈O₃
- melting point
- 158
- isomeric SMILES
- C[C@@]12CCc3c(cco3)[C@H]1CC[C@]45[C@H]2CC[C@H](C4)[C@](C5)(CO)O
- found in taxon
- Diplospora dubia
- canonical SMILES
- OCC1(O)CC23CCC4C=5C=COC5CCC4(C)C3CCC1C2
- Commons category
- Cafestol
Sources (2)
via Wikidata · CC0
~2 min read
Encyclopedic overview
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.
Excerpted from Wikipedia’s “cafestol” article, available under the CC BY-SA 4.0 licence.