Cafestol

Cafestol
Names
	IUPAC name 3,18-(Epoxymetheno)-19-nor-5β,8α,9β,10α,13β,16β-kaur-3-ene-16α,17-diol
	Systematic IUPAC name (3bS,5aS,7R,8R,10aR,10bS)-7-(Hydroxymethyl)-10b-methyl-3b,4,5,6,7,8,9,10,10a,10b,11,12-dodecahydro-5a,8-methanocyclohepta[5,6]naphtho[2,1-b]furan-7-ol
Identifiers
CAS Number	469-83-0;
3D model (JSmol)	Interactive image;
ChEBI	CHEBI:3291;
ChemSpider	10289419;
KEGG	C09066;
PubChem CID	108052;
UNII	AC465T6Q6W;
CompTox Dashboard (EPA)	DTXSID3040986 ;
	InChI InChI=1/C20H28O3/c1-18-7-5-16-14(6-9-23-16)15(18)4-8-19-10-13(2-3-17(18)19)20(22,11-19)12-21/h6,9,13,15,17,21-22H,2-5,7-8,10-12H2,1H3/t13?,15-,17+,18-,19+,20+/m1/s1 Key: DNJVYWXIDISQRD-GTATUSGQBK;
	SMILES OC[C@@]5(O)C[C@@]31C[C@@H]5CC[C@H]1[C@]4(C)CCc2occc2[C@H]4CC3;
Properties
Chemical formula	C20H28O3
Molar mass	316.441 g·mol−1
Melting point	158 to 162 °C (316 to 324 °F; 431 to 435 K)
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). Infobox references

Cafestol is a diterpenoid molecule present in coffee beans. It is one of the compounds that may be responsible for proposed biological and pharmacological effects of coffee.^[1]

^ Ludwig, I. A.; Clifford, M. N.; Lean, M. E.; Ashihara, H.; Crozier, A. (August 2014). "Coffee: biochemistry and potential impact on health". Food & Function. 5 (8): 1695–1717. doi:10.1039/c4fo00042k. PMID 24671262. S2CID 29389074.

[PMID24671262-1] Ludwig, I. A.; Clifford, M. N.; Lean, M. E.; Ashihara, H.; Crozier, A. (August 2014). "Coffee: biochemistry and potential impact on health". Food & Function. 5 (8): 1695–1717. doi:10.1039/c4fo00042k. PMID 24671262. S2CID 29389074.

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