Coffee consumption and serum cholesterol

Authors

  • M. G. Montero Rodríguez Departamento de Nutrición y Bromatología I (Nutrición). Sección Lípidos. Facultad de Farmacia. Universidad Complutense.
  • M. A. Talón Marqués Departamento de Nutrición y Bromatología I (Nutrición). Sección Lípidos. Facultad de Farmacia. Universidad Complutense.
  • F. J. Sánchez-Muniz Departamento de Nutrición y Bromatología I (Nutrición). Sección Lípidos. Facultad de Farmacia. Universidad Complutense.

DOI:

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

Keywords:

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

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.

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Published

1999-04-30

How to Cite

1.
Montero Rodríguez MG, Talón Marqués MA, Sánchez-Muniz FJ. Coffee consumption and serum cholesterol. grasasaceites [Internet]. 1999Apr.30 [cited 2023Dec.9];50(2):141-52. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/649

Issue

Section

Reviews