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 Å²
H-bond donors: 2
H-bond acceptors: 3
Formal charge: 0

via PubChem

Wikidata facts

Mass: 316.20384475599997

Show 5 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
canonical SMILES: OCC1(O)CC23CCC4C=5C=COC5CCC4(C)C3CCC1C2
Commons category: Cafestol

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Sources
Research into biological activity
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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.