Which compounds, linked to LDL cholesterol, are trapped by paper filters?
Answer
Cafestol and kahweol
Coffee beans naturally contain oily compounds called diterpenes, specifically identified as cafestol and kahweol. Consumption of high amounts of these substances, particularly when they remain suspended in the final beverage, has been associated with potentially elevating levels of LDL cholesterol in individuals. The mechanism by which paper filters offer a protective benefit is their physical structure; the tight paper fibers effectively trap and absorb these diterpenes during the filtration process, preventing them from passing into the final cup. This chemical separation is why paper-filtered coffee differs chemically from unfiltered brews like French press or Turkish coffee.
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