| Автор | Urgert, R. |
| Автор | Katan, M. B. |
| Дата выпуска | 1997 |
| dc.description | ▪ Abstract Some coffee brewing techniques raise the serum concentration of total and low-density-lipoprotein cholesterol in humans, whereas others do not. The responsible factors are the diterpene lipids cafestol and kahweol, which make up about 1% (wt:wt) of coffee beans. Diterpenes are extracted by hot water but are retained by a paper filter. This explains why filtered coffee does not affect cholesterol, whereas Scandinavian “boiled,” cafetiere, and Turkish coffees do. We describe the identification of the cholesterol-raising factors, their effects on blood levels of lipids and liver function enzymes, and their impact on public health, based on papers published up to December 1996. |
| Формат | application.pdf |
| Издатель | Annual Reviews |
| Копирайт | Annual Reviews |
| Название | THE CHOLESTEROL-RAISING FACTOR FROM COFFEE BEANS |
| DOI | 10.1146/annurev.nutr.17.1.305 |
| Print ISSN | 0199-9885 |
| Журнал | Annual Review of Nutrition |
| Том | 17 |
| Первая страница | 305 |
| Последняя страница | 324 |
| Аффилиация | Urgert, R.; Department of Human Nutrition, Wageningen Agricultural University, Bomenweg 2, Wageningen, 6703 HD, The Netherlands |
