Biological Chemistry - Berezov T. T., Korovkin B. F. 1998

Vitamins
Vitamin-like compounds
Vitamin U

Vitamin U (S-methylmethionine; anti-ulcer factor) was first discovered in 1950 in raw vegetables, fresh milk, and Liver. Since raw vegetable juice (such as cabbage juice) prevented or delayed The Development of cinchophen-induced gastric ulcers in chicks, it was hypothesized that PEPTIC ULCER DISEASE is caused by a deficiency of a specific dietary factor found in vegetables, presumably belonging to the Vitamins. It was proposed to name this active principle vitamin U (from the Latin ulcus — ulcer). Currently, vitamin U has been isolated from cabbage juice in crystalline form, and its chemical synthesis has also been accomplished. The preparation proved to be 1000 times more active in the Treatment of peptic ulcers than the original cabbage juice; within just 2–3 days of administration, pain subsides significantly, and after 15–20 days, organic Changes in the gastric mucosa are barely detectable radiologically.

Chemically, vitamin U turned out to be S-methylmethionine.

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Vitamin U is readily soluble in Water; it is easily destroyed at 100°C, especially in neutral and alkaline environments, while remaining stable in acidic conditions.

Biological role. In rats, vitamin U fully satisfies the requirement for Methionine as an essential amino acid. Its involvement in the synthesis of methionine, Choline, and creatine has been established; Bacteria also utilize it as a methyl group donor.

Sources of vitamin U for humans include fresh cabbage, parsley and turnip greens, carrots, onions, peppers, green tea, bananas, fruits, raw milk, and others.