Kahweol, a diterpene molecule found in Coffea arabica beans, can raise cholesterol levels and elevate liver enzymes. However, it may also act as a blocker against some carcinogens. Filtered coffee greatly reduces the amount of dangerous substances.
Kahweol is a diterpene molecule found in Coffea arabica beans. Diterpenes are a type of hydrocarbon and the presence of these molecules in coffee has been the subject of recent studies and discussions. Unlike cafestol, another diterpene found in coffee, kahweol is somewhat difficult to isolate chemically and therefore studies on it have been difficult to perform. The two are actually quite similar chemically, but the difference can be important.
Coffea arabica is native to Ethiopia, and is believed to be the superior coffee variety, in terms of flavour. It has less caffeine than Coffea robusta, a less tasty bean. Often the two are blended together to produce a flavorful coffee that also has a high concentration of caffeine. The two beans have a number of important chemical differences that contribute to their respective caffeine levels and flavor, including the presence of cafestol and kahweol. Coffea arabica appears to have a higher concentration of cafestol than kahweol, which may be a cause for concern.
Both cafestol and kahweol raise cholesterol levels when consumed. The impact on cholesterol levels is a serious problem for people already on high-cholesterol diets. Kahweol, however, has a double effect, as it also appears to elevate liver enzymes. Elevated enzymes indicate liver damage and reflect a liver that is not functioning as it should. Studies in otherwise healthy volunteers have shown a link between kahweol consumption and liver enzyme levels.
However, kahweol may also have a silver lining. While no studies have demonstrated this conclusively, it is suspected that it may act as a blocker against some carcinogens, including aflatoxin B1, a toxin generated by fungi, and polycyclic aromatic hydrocarbons (PAHs), which are produced, such as dioxins , when the material is burned. Studies on this property of kahweol suggest that it can achieve this by coordinating detoxifying enzymes in the body. However, more research is needed.
Fortunately, there is an easy way to greatly reduce the amount of both of these dangerous substances. Filtered coffee causes both to decrease to minimal concentrations in coffee, while boiled coffee and other unfiltered beverages retain diterpenoids. For fans of French presses and Turkish coffee, this may not sound like good news, but you may be able to find ways to reproduce your favorite flavor with the use of a filter, after some experimentation. The rich flavor of Turkish and French pressed coffee can be mimicked with filter coffee if you use a lot of freshly ground coffee beans with a filter.
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