Trigonelline ( " N "-methyl-nicotinate ) is a derivative of nicotinic acid, leaving small amounts of the unchanged molecule in the roasted beans.
12.
In green coffee beans, trigonelline is synthesized from nicotinic acid ( pyridinium-3-carboxylic acid ) by methylation from methionine, a sulfur-containing amino acid.
13.
Leete at al further refined this model in 1989, and showed that it was trigonelline ( nicotinic acid methylated at the nitrogen ) that served as an intermediate in the biosynthesis of dioscorine.
14.
Nonvolatile nitrogenous compounds ( including alkaloids, trigonelline, proteins, and free amino acids ) and carbohydrates are of major importance in producing the full aroma of roasted coffee and for its biological action.
15.
When trigonelline is heated in closed tubes with barium hydroxide at 120 �C, it gives rise to methylamine, and, if treated similarly with hydrochloric acid at 260 �C creates chloromethane and nicotinic acid ( a form of vitamin B3 ).
16.
Internet claims for individual chemicals, or compound synergies, such as preventing dental cavities ( speculative but unproven effect of the alkaloid trigonelline with " in vitro " bacterial attachment research, but missing " in vivo " research on any health effects ), preventing kidney stones, or negative effects, also have been avoided.
