Cafestol is primarily found in coffee and has been studied for its various biological effects. It is known to influence cholesterol levels, often increasing LDL cholesterol, which has implications for cardiovascular health. Research suggests that cafestol may have anti-inflammatory and anti-carcinogenic properties, making it a subject of interest in cancer prevention studies. Additionally, it has been explored for its potential to protect against neurodegenerative diseases like Parkinson's and Alzheimer's due to its antioxidant effects. In the food industry, cafestol is sometimes considered for its flavor-enhancing properties in coffee products. However, its impact on cholesterol levels has led to discussions about its role in dietary recommendations, particularly for individuals with cardiovascular concerns.