A compound with +,+-diphenyl-,-picrylhydrazyl (DPPH) radical scavenging activity, produced in the course of roasting co#ee beans, was isolated from instant co#ee. The chemical structure of this compound was elucidated to be --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.