Abstract
A compound with 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, produced in the course of roasting coffee beans, was isolated from instant coffee. The chemical structure of this compound was elucidated to be 3-pyridinol on the basis of various spectra analyses. It prevented cytotoxicity induced by D-galactosamine in primary cultured rat hepatocytes, indicating that this compound may prevent liver injury partly induced by the action of radicals.
