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IUPAC name (3-Amino-3-carboxy-propyl)-dimethyl-sulfonium
Other names S-Methyl-L-methionine
Vitamin U
CAS number 4727-40-6
PubChem 458
Molecular formula C6H15NO2S
Molar mass 164.247 g/mol
Melting point

139 °C, 412 K, 282 °F (decomposition)

Except where noted otherwise, data are given for
materials in their standard state
(at 25 °C, 100 kPa)

Infobox disclaimer and references

S-Methylmethionine, or S-methyl-L-methionine, is a derivative of methionine with chemical formula C6H15NO2S. In plants, it is produced from methionine by the enzyme methionine S-methyltransferase.

S-Methylmethionine is sometimes called vitamin U in naturopathic medicine, but it is not recognized as a vitamin by mainstream nutrition science. Methionine in itself has not been demonstrated as effective for treating peptic and duodenal ulcers.[2][3][4] Its proponents claim that sources of methionine are limited, or claim it can be found only in raw cabbage; however, these claims are incorrect. Methionine is a common amino acid found in a wide variety of fruits, vegetables, and legumes.

Origins of "Vitamin U"

Garnett Cheney, M.D. demonstrated in the 1950s that fresh, raw cabbage juice could significantly increase the rate of healing in patients with gastrointestinal ulceration, and his work was published in peer reviewed journals. [5] [6] [7] [8]

In 1952, he had 100 peptic ulcer patients drink 4 glasses of fresh, raw cabbage juice daily. This was in place of surgery or drug therapy, with otherwise no alterations in diet. Self-reports from patients indicated dramatically reduced pain, while x-rays demonstrated significantly reduced healing time. 81% of the patients were symptom-free within one week, and over two thirds were better within four days.[9] Note that the average healing time for peptic uler patients given standard hospital treatment in 1952 was over a month.

Dr. Cheney went on further to treat gastric and duodenal ulcers with raw cabbage juice, with similar results.[10]

Dr. Cheney found that he could not bring on the same results when the cabbage juice was not fresh, and that heated cabbage juice was completeley ineffective.[11] [12] Hence, it was understood that an unknown, heat-sensitive substance was responsible for the results.

Dr. Cheney dubbed the unidentified substance(s) responsible for the rapid healing, "Vitamin U", although this is not recognised as a vitamin, rather merely a name.


  1. ^ Merck Index, 11th Edition, 9942.
  2. ^ STREHLER E (1958). "Contribution to the knowledge of the ulcer-preventive factor (so-called vitamin U) intestinal activity of vitamin U-containing dry extracts of cabbage. II". Hippokrates 29 (19): 629-633. PMID 13610295.
  3. ^ Trusov VV, Oreshkov TM (1974). "Therapeutic effect of MMSC1 (vitamin U) on gastric and intestinal function in the treatment of patients with chronic gastritis". Sovetskaia meditsina 8 (0): 121-124. PMID 4428258.
  4. ^ Roediger WE, Babidge W, Millard S. (1996). "Methionine derivatives diminish sulphide damage to colonocytes--implications for ulcerative colitis.". Gut 39 (1): 77-81. PMID 8881814.
  5. ^ Cheney G (1949). "Rapid healing of peptic ulcers in patients receiving fresh cabbage juice". California Medicine 70 (10).
  6. ^ Cheney G (1954). "Vitamin U concentrate therapy of peptic ulcer". American Journal of Gastroenterology 21 (3): 230-250. PMID 13138563.
  7. ^ Cheney G (1955). "The medical management of gastric ulcers with vitamin U therapy". Stanford Med Bull 13 (2): 204-214. PMID 14386172.
  8. ^ Cheney G, Waxler SH, Miller IJ (1956). "Vitamin U therapy of peptic ulcer; experience at San Quentin Prison". Calif Med 84 (1): 39-42. PMID 13276831.
  9. ^ Cheney G (1952). "Vitamin U Therapy of Peptic Ulcer". California Medicine 77 (4): 248-252. PMID 13009468.
  10. ^ Cheney G (1955). "The medical management of gastric ulcers with vitamin U therapy". Stanford Med Bull 13 (2): 204-214. PMID 14386172.
  11. ^ Cheney G (1950). "The nature of the antipepticulcer dietary factor". Stanford Med Bull 8 (3): 144-161. PMID 14782068.
  12. ^ Cheney G (1950). "Antipeptic ulcer dietary factor". American Dietetics Association 26 (9).
This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "S-Methylmethionine". A list of authors is available in Wikipedia.
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