It turns out that coffee beans contain not only caffeine, but also caffeinol.
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Caffeine is a substance found in coffee beans. The amount of caffeine in coffee varies greatly depending on how it is processed and cooked. Humans are still studying this chemical, but it is known to have many properties that have attracted the attention of scientists and doctors. Arabica Coffee (Arabica) and Robusta Coffee Bean (Robusta) are two typical examples of caffeine.
Caffeine alcohol is a diterpene compound in coffee. Caffeine and caffeinol can be separated from coffee beans in oil, which are fat-soluble substances of diterpenes. The only difference between them is that coffee bean alcohol has an extra double bond.
Caffeine is high in unfiltered coffee, such as Turkish coffee, but it is so low in filtered coffee that it is almost negligible.
This substance is a diterpene molecular structure, which means that it belongs to terpene hydrocarbons. Terpenes tend to have strong odors, flavors and essential oils, and residual caffeine is one of the substances that make coffee slightly oily and bitter. This concentrate in Arabica coffee accounts for about 0.6% of the total weight. Robusta coffee, which contains more caffeine than Arabica coffee, also contains caffeine alcohol.
Caffeine is more effective than caffeinol in raising serum cholesterol, and the mixture of caffeine (60 mg / day) and caffeinol (51 mg / day) is only slightly higher than pure caffeine (64 mg / day). Because coffee bean alcohol is difficult to purify and the stability of this diterpene is not good, the effect of pure coffee bean alcohol on improving serum cholesterol is unknown.
Both substances can be extracted by hot water but remain on the filter paper. This explains why Nordic boiled coffee, Turkish coffee and French compressed coffee contain relatively high levels of caffeinol l and caffeinol (6-12 mg / cup), while filtered coffee and instant coffee contain small amounts of caffeol and caffeinol (0.2-0.6 mg / cup). Although the content of diterpene is relatively high in espresso brewed under steam pressure, it is only a secondary source of caffeol and caffeinol (4 mg / cup) because of its low consumption.
Both caffeine and caffeinol have effects on a range of enzymes in the liver. However, its mechanism and effect on human health are not clear.
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