The vast majority of CICD reactions, however, are caused by one of seven basic irritant groups: calcium oxalate, protoanemonin, isothiocyanates, diterpene esters, bromelain, and alkaloids.

Guanacastepene A is a unique, naturally-occurring diterpene initially isolated from Costa Rican endophytic fungi, possesses significant antibacterial activity toward methicillin-resistant ...

Many chemical irritants have yet to be elucidated, but known culprits include calcium oxalate, protoanemonin, isothiocyanates, bromelain, diterpene esters, alkaloids, and other chemical irritants ...

Cafestol is a natural diterpene compound found in coffee, particularly coffee brewed through unfiltered methods, such as boiled, Turkish, French press, and espresso coffee. It adds to coffee’s ...

Apr. 30, 2024 — A genetic propensity to higher circulating levels of lipids containing arachidonic acid, an omega-6 polyunsaturated fatty acid found in eggs, poultry, and seafood, has been found ...

Espresso has a diterpene content somewhere between filtered and unfiltered coffee. This could be why drinking 3–5 cups of espresso daily is linked with higher total cholesterol levels.