A new biomarker gives accurate results that resolves the debate about whether coffee is beneficial or not. In roasted coffee, the compound “methylpyridinium N” is formed during the roasting process of green coffee beans.
This compound is found particularly in roasted Arabica and Robusta coffee beans, and is not found in large quantities in other food or beverage sources. It can be easily and repeatedly detected in various body fluids within a few hours and even within days of coffee consumption.