Talk:Cafestol
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[edit] Health issues and studies
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)
[edit] WikiProject class rating
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)
[edit] Boiled coffee?
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)
[edit] Cafestol in espresso?
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)
[edit] Biochemistry and Metabolism
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)
