kahweol/コーヒーノキ属

Kahweol, a coffee-specific diterpene, found in the beans of Coffea arabica, has potent anti-carcinogenic, anti-tumor, and anti-inflammatory properties. TRAIL is a potential anti-cancer compound that induces apoptosis in a wide variety of cancer cells, but not in most normal human cell types. In the

A reverse phase high-performance liquid chromatography (HPLC) method was developed for the simultaneous quantification of kahweol and cafestol in tissues of fresh fruits, leaves, and roasted coffee beans. The best resolution was obtained with isocratic elution of acetonitrile/water (55/45% v/v) and

BACKGROUND Coffee oil potently raises serum cholesterol levels in humans. The diterpenes cafestol and kahweol are responsible for this elevation. Coffee oil also causes elevation of liver enzyme levels in serum. It has been suggested that cafestol is mainly responsible for the effect on serum

Kahweol is a diterpene molecule found in Coffea Arabica beans. Previous studies have shown that coffee reduces liver fibrosis, but it is not clear which component of coffee has the protective effect. In this study, we examined whether kahweol has a protective effect on hepatic fibrosis in vivo and

Kahweol, a compound from Coffea arabica, possesses antioxidant, anti-inflammatory, and antitumour properties. However, an anti-adipogenic effect has not yet been reported. In this study, we have shown that kahweol has an anti-adipogenic effect on 3T3-L1 adipocytes. Kahweol significantly inhibited

Kahweol is a coffee-specific diterpene found in the beans of Coffea arabica and has been reported to demonstrate various biological activities, including anti-inflammatory, antioxidant, and apoptotic properties. In the present study, we examined the molecular mechanism of kahweol in human epidermal

This paper presents an approach that may be applied as an accurate and rapid tool for classifying coffee beans on the basis of the specific kahweol content. Using Fourier-transform Raman spectroscopy with 1064 nm excitation it is possible to monitor the characteristic Raman bands of kahweol in green

OBJECTIVE The cholesterol-raising effect of boiled coffee is caused by diterpenes from coffee oil. In order to identify the diterpene responsible, we analysed the diterpene composition of oils from Arabica (Coffea arabica) and Robusta (Coffea canephora robusta) beans and their effects on serum

The present paper surveys the latest knowledge about coffee grains (Coffea arabica) as an important part of our everyday life. It lists the botanical classification of its principal species, such as Coffea arabica, Coffea robusta, and Coffea liberica, the most important improved cultivars of

The microwave-assisted extraction (MAE) of 13 different green coffee beans (Coffea arabica L.) was compared to Soxhlet extraction for oil obtention. The full factorial design applied to the microwave-assisted extraction (MAE), related to time and temperature parameters, allowed to develop a powerful

Coffee diterpenes are the main constituents of the coffee oil unsaponifiable fraction. The three most important diterpenes are cafestol, kahweol, and 16-O-methylcafestol (16-OMC), and they are produced, except for cafestol, only by plants of the Coffea genus. Recently, in addition to these three

The first metabolic study of the impact of elevated CO2 (590 µL CO2 L-1) levels on the leaves and buds of Coffea arabica L. plants is reported. A novel sequential statistical mixture design strategy allowed optimization of both the extraction and mobile phase solvent systems to increase differences

Coffee is one of the most important commodities, showing sensitivity to environmental variations. The main effects and their interaction for two levels of atmospheric CO₂ concentrations and two water regimes of a factorial design were investigated for the metabolic profiles of Coffea

BACKGROUND Coffee is important source of natural antioxidants in the diet, such as phenolic compounds, alkaloids, mainly caffeine, diterpenes (cafestol and kahweol) and Maillard reaction products formed during roasting. METHODS In aqueous and methanolic extracts of coffee (Coffea arabica L.) roasted

Lipids are among the major chemical compounds present in coffee beans, and they affect the flavor and aroma of the coffee beverage. Coffee oil is rich in kaurene diterpene compounds, mainly cafestol (CAF) and kahweol (KAH), which are related to plant defense mechanisms and to nutraceutical and