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Scherberich, Paul (1981)
The high amounts of these -carbolines in roasted coffee place them in the top of the suspected list for compounds with probable influence on Parkinsons disease course (Casal, 2015) Amounts of harman and norharman levels are very low in green coffee and increase significantly during roasting, but are highly variable
ScienceDirect, doi:10.1016/j.etap.2017.04.009
doi: 10.1073/pnas.1908576116 10 LiuYBeyerAAebersoldR
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