What oily substances called diterpenes are shown to raise LDL cholesterol?
Answer
Cafestol and kahweol
The oily substances present in coffee beans that are classified as diterpenes are specifically named cafestol and kahweol. These compounds are lipid-soluble and are responsible for the observed elevation in low-density lipoprotein (LDL) cholesterol levels when they are consumed. When coffee is brewed using methods that allow these oils to pass into the final beverage, such as French press or Turkish preparation, the dietary intake of cafestol and kahweol increases, thereby directly impacting the body's lipid profile by increasing 'bad' cholesterol.
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