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 ...

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 ...

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.

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