Grasas y Aceites, Vol 50, No 2 (1999)

Coffee consumption and serum cholesterol


https://doi.org/10.3989/gya.1999.v50.i2.649

M. G. Montero Rodríguez
Departamento de Nutrición y Bromatología I (Nutrición). Sección Lípidos. Facultad de Farmacia. Universidad Complutense., Spain

M. A. Talón Marqués
Departamento de Nutrición y Bromatología I (Nutrición). Sección Lípidos. Facultad de Farmacia. Universidad Complutense., Spain

F. J. Sánchez-Muniz
Departamento de Nutrición y Bromatología I (Nutrición). Sección Lípidos. Facultad de Farmacia. Universidad Complutense., Spain

Abstract


Different topics related to the kind and variety of coffee with commercial value, specially of the chemical composition of the green and toasted grain and particularly of the composition of the lipid fraction, are firstly revised. Secondly, the possible relationship between coffee consumption and some risk factors of cardiovascular diseases are also analysed, searching for the effect of different kinds of coffee, ways of preparation and the presence of the cafestol and kahweol diterpens on the level of serum lipids and lipoproteins on consumers. Among other conclusions, the loss of the hypercholesterolemic effect when the boiled preparations are filtered is noted.

Keywords


Cafestol; Chemical composition; Cholesterol; Cofee; Kahweol; Lipoprotein; Review (article).

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