Kahweol is a diterpenoid compound (C₂₀H₂₈O₃) primarily found in coffee beans, especially in unfiltered coffee varieties such as espresso, French press, or boiled coffee. As a specialty chemical reagent, it is used in biochemical and pharmacological research to study its bioactive properties.

It is renowned for its strong antioxidant and anti-inflammatory effects. Studies indicate kahweol may protect liver cells and reduce the risk of liver diseases, including fibrosis and hepatocellular carcinoma.

In cancer research, kahweol shows potential in preventing tumor growth and inducing apoptosis in various models, including colon, prostate, breast, and leukemia. It modulates detoxification enzymes, aiding in carcinogen elimination, and exhibits anti-angiogenic activity.

Additionally, it supports cardiovascular health by influencing lipid metabolism and reducing oxidative stress, and may enhance immune function and liver detoxification. These effects are primarily from preclinical studies; further human trials are required. Kahweol is explored as a nutraceutical or functional food component.