"dehydrocafestol" meaning in All languages combined

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "dehydro",
        "3": "cafestol"
      },
      "expansion": "dehydro- + cafestol",
      "name": "prefix"
    }
  ],
  "etymology_text": "From dehydro- + cafestol.",
  "head_templates": [
    {
      "args": {
        "1": "-"
      },
      "expansion": "dehydrocafestol (uncountable)",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "categories": [
        {
          "kind": "other",
          "name": "English entries with incorrect language header",
          "parents": [
            "Entries with incorrect language header",
            "Entry maintenance"
          ],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "English terms prefixed with dehydro-",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Pages with 1 entry",
          "parents": [],
          "source": "w"
        },
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        },
        {
          "kind": "topical",
          "langcode": "en",
          "name": "Organic compounds",
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          "parents": [
            "Matter",
            "Chemistry",
            "Nature",
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            "All topics",
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      "examples": [
        {
          "ref": "2015 September 15, “Investigation on Crude and High-Temperature Heated Coffee Oil by ATR-FTIR Spectroscopy along with Antioxidant and Antimicrobial Properties”, in PLOS ONE, →DOI:",
          "text": "This finding could explain the lower radical-scavenging activity recorded for RCO than for GCO. As regards the diterpenes, there is no consensus in the literature data regarding the decrease of kahweol and cafestol contents during coffee beans roasting, but it has been reported that dehydrocafestol and dehydrokahweol are generated by dehydration of diterpenes under heat exposure [48 ].",
          "type": "quote"
        }
      ],
      "glosses": [
        "Any dehydro- derivative of cafestol, but especially 15,16-dehydrocafestol that is present in roasted coffee"
      ],
      "id": "en-dehydrocafestol-en-noun-fY~Kg3bp",
      "links": [
        [
          "organic chemistry",
          "organic chemistry"
        ],
        [
          "dehydro-",
          "dehydro-"
        ],
        [
          "cafestol",
          "cafestol"
        ],
        [
          "coffee",
          "coffee"
        ]
      ],
      "raw_glosses": [
        "(organic chemistry) Any dehydro- derivative of cafestol, but especially 15,16-dehydrocafestol that is present in roasted coffee"
      ],
      "tags": [
        "uncountable"
      ],
      "topics": [
        "chemistry",
        "natural-sciences",
        "organic-chemistry",
        "physical-sciences"
      ]
    }
  ],
  "word": "dehydrocafestol"
}

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "dehydro",
        "3": "cafestol"
      },
      "expansion": "dehydro- + cafestol",
      "name": "prefix"
    }
  ],
  "etymology_text": "From dehydro- + cafestol.",
  "head_templates": [
    {
      "args": {
        "1": "-"
      },
      "expansion": "dehydrocafestol (uncountable)",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "categories": [
        "English entries with incorrect language header",
        "English lemmas",
        "English nouns",
        "English terms prefixed with dehydro-",
        "English terms with quotations",
        "English uncountable nouns",
        "Pages with 1 entry",
        "Pages with entries",
        "en:Organic compounds"
      ],
      "examples": [
        {
          "ref": "2015 September 15, “Investigation on Crude and High-Temperature Heated Coffee Oil by ATR-FTIR Spectroscopy along with Antioxidant and Antimicrobial Properties”, in PLOS ONE, →DOI:",
          "text": "This finding could explain the lower radical-scavenging activity recorded for RCO than for GCO. As regards the diterpenes, there is no consensus in the literature data regarding the decrease of kahweol and cafestol contents during coffee beans roasting, but it has been reported that dehydrocafestol and dehydrokahweol are generated by dehydration of diterpenes under heat exposure [48 ].",
          "type": "quote"
        }
      ],
      "glosses": [
        "Any dehydro- derivative of cafestol, but especially 15,16-dehydrocafestol that is present in roasted coffee"
      ],
      "links": [
        [
          "organic chemistry",
          "organic chemistry"
        ],
        [
          "dehydro-",
          "dehydro-"
        ],
        [
          "cafestol",
          "cafestol"
        ],
        [
          "coffee",
          "coffee"
        ]
      ],
      "raw_glosses": [
        "(organic chemistry) Any dehydro- derivative of cafestol, but especially 15,16-dehydrocafestol that is present in roasted coffee"
      ],
      "tags": [
        "uncountable"
      ],
      "topics": [
        "chemistry",
        "natural-sciences",
        "organic-chemistry",
        "physical-sciences"
      ]
    }
  ],
  "word": "dehydrocafestol"
}