Bioaccessibility of Cafestol from Coffee Brew: A Metabolic Study Employing an <i>In Vitro</i> Digestion Model and LC-HRMS.

ABSTRACT: Cafestol is an ent-kaurene skeleton diterpene that is present in coffee beans and brews. Although several biological activities have been described in the literature for cafestol, such as hypercholesterolemic, anti-inflammatory, anticerous, and antidiabetic effects, its metabolism within the human body remains poorly understood. Therefore, this study aimed to quantify cafestol in boiled coffee brew, assess its bioaccessibility using a static in vitro digestion model, and investigate the metabolites formed during the digestion process using liquid chromatography coupled to high-resolution mass spectrometry. Cafestol content in the boiled coffee brew ranged from 127.47 to 132.65 mg L^-1. The bioaccessibility of cafestol from boiled coffee brew using the in vitro

SUBMITTER: Brand A 

PROVIDER: S-EPMC11660246 | biostudies-literature | 2024 Dec

REPOSITORIES: biostudies-literature