Possible mechanisms underlying the cholesterol-raising effect of the coffee diterpene cafestol

被引：26

作者：

de Roos, B

Katan, MB

机构：

[1] Wageningen Ctr Food Sci, Div Human Nutr & Epidemiol, Wageningen, Netherlands

[2] Wageningen Univ Agr, Wageningen, Netherlands

来源：

CURRENT OPINION IN LIPIDOLOGY | 1999年 / 10卷 / 01期

关键词：

D O I：

10.1097/00041433-199902000-00008

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Cafestol, a coffee diterpene present in unfiltered coffee brews, potently raises serum lipids in humans. The mechanism through which this dietary compound influences lipoprotein metabolism is largely unknown. Unravelling the mechanism of action might lead to new insights into the regulation of serum cholesterol levels in humans. This review summaries ways in which cafestol may act on serum lipids. Curr Opin Lipidol 10:41-45. (C) 1999 Lippincott Williams & Wilkins.

引用

页码：41 / 45

页数：5

共 21 条

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