Talk:Cafestol

message: The paragraph "Studies have shown..." cannot clearly be related with the subject of this article. There may be a relationship, but it's not stated clearly. The paragraph refers to cofee consumption and some health effects, but never mentions the role of cafestol in such effects, nor the reasons why cafestol is relevant to those studies. I didn't find any tag which seemed right for this, so I open the question here. Any advise?  --Paiconos 17:08, 29 June 2007 (UTC)
thread_title:  Health issues and studies 

message: This article was automatically assessed because at least one WikiProject had rated the article as stub, and the rating on other projects was brought up to Stub class. BetacommandBot 07:52, 10 November 2007 (UTC)
thread_title:  WikiProject class rating

message: The problem here is relevance: a coffee should never be brought to a boil, otherwise it's spoilt. (As in the French proverb "café bouillu, café foutu", which roughly translates as "Boiled coffee, spoiled coffee")
What is the role of cafestol in regular coffee, which people don't boil?  —Preceding unsigned comment added by 74.58.47.150 (talk) 20:28, 2 January 2008 (UTC)
thread_title:  Boiled coffee? 

message: To what degree is it present in espresso? Anyone have any information on this?  —Preceding unsigned comment added by Meltyman (talk • contribs) 13:09, 30 January 2008 (UTC)
thread_title:  Cafestol in espresso? 

message: Wow, there's a lot of missing information here. I'll try to help where I can. CYP3A4 lists cafestol as an inducer, but the references are scant. Anyone have any references or other information on cafestol metabolism or pharmacokinetics? --Jmcclare (talk) 01:28, 4 April 2008 (UTC)
thread_title:  Biochemistry and Metabolism 

message: Hello fellow Wikipedians,
I have just added archive links to  on Cafestol. Please take a moment to review my edit. If necessary, add  after the link to keep me from modifying it. Alternatively, you can add  to keep me off the page altogether. I made the following changes:
*Added archive https://web.archive.org/20041101034550/http://ntp.niehs.nih.gov/ntp/htdocs/Chem_Background/ExSumPdf/Cafestol.pdf to http://ntp.niehs.nih.gov/ntp/htdocs/Chem_Background/ExSumPdf/Cafestol.pdf
When you have finished reviewing my changes, please set the checked parameter below to true to let others know.
Cheers.—cyberbot IITalk to my owner:Online 15:24, 11 January 2016 (UTC)
thread_title:  External links modified 

message: I think it is very important to warn readers of this page about the health risks associated with cafestol.
It leads to a higher risk for heart and vessel illnesses for example and this is one of the main reasons why the WHO 
has set the maximum amount of cups of coffee to 4 cups a day. The message of the article is now that there are positive effects associated with the cafestol in caffeine, but this message is not realistic and I would suggest as such to edit the article to acquire a more balanced and honest message.  — Preceding unsigned comment added by Tiker95 (talk • contribs) 11:50, 10 June 2016 (UTC)
replies: text: These assertions are highly disputable on multiple grounds. If you have a point to make, please cite studies or reviews. --Hyperforin (talk) 03:55, 11 June 2016 (UTC)
thread_title:  Health risks of "cafestol"  

message: https://en.wikipedia.org/wiki/Cafestol
"Chemical Formula: C20H28O3"
"In filtered coffee drinks such as drip brewed coffee, it is present in only negligible amounts, as the paper filter in drip filtered coffee retains the diterpenes".
How can I calculate from formula C20H28O3 that Cafestol is fat soluble, but not water soluble?
ee1518 (talk) 10:05, 22 January 2018 (UTC)
thread_title:  Solubility to water?