What is Vitamin U?
Vitamin U, or S-methylmethionine sulfonium chloride (SMM), is a compound studied for its potential health benefits, particularly for the digestive system. The name 'vitamin U' originated from research involving raw cabbage juice and its observed effects on ulcers ('ulcus' in Latin). Although not classified as a vitamin, it acts as a methyl donor and antioxidant and may support the integrity of the gastrointestinal lining.
Top Food Sources of Vitamin U
Foods from the Brassica family are the most significant sources of vitamin U. These include cabbage (especially raw cabbage juice), kale, broccoli, broccoli sprouts, and Brussels sprouts. Other leafy greens like spinach and mustard greens also contain this compound.
Other plant sources include asparagus, turnip greens, radishes, garlic, and onions. Some fruits like berries and tomatoes contain trace amounts. Animal sources mentioned in some research include egg yolk and milk. Unpasteurized sauerkraut is a fermented source.
How Cooking Affects Vitamin U
Vitamin U is sensitive to heat, and cooking can reduce its levels in food. Consuming rich sources raw or lightly prepared is often recommended to maximize intake.
Comparison of Vitamin U Sources
| Food Source | Primary Class | Best Preparation | Notable Benefits Beyond Vitamin U |
|---|---|---|---|
| Cabbage | Cruciferous Vegetable | Raw, juiced, or fermented (sauerkraut) | Antioxidants, fiber, gut microbiome support |
| Broccoli | Cruciferous Vegetable | Raw, lightly steamed | High in Vitamin C, K, fiber |
| Kale | Cruciferous Vegetable | Raw in smoothies or salads | Rich in Vitamin K, A, C, antioxidants |
| Spinach | Leafy Green | Raw in salads, lightly wilted | Iron, folate, Vitamin A |
| Egg Yolk | Animal Product | Cooked | Protein, essential fats, choline |
The Role of Vitamin U for Gut and Liver Health
Vitamin U is thought to benefit digestive and liver health. It may help repair the gut lining and offer protection against damage. Some animal studies suggest a protective role for the liver.
Conclusion
Foods like cabbage, kale, and broccoli are good sources of the compound known as vitamin U (S-methylmethionine), which shows potential benefits for gut and liver health. Consuming these foods raw or lightly cooked is key for maximizing intake.
Note: Vitamin U research is ongoing and it should not replace medical treatment. Consult a healthcare professional for health concerns.
For more information on the historical use of cabbage juice for ulcers, you can refer to the work of Dr. Garnett Cheney.
How to Incorporate Vitamin U-Rich Foods into Your Diet
Add vitamin U by including raw kale or spinach in smoothies, shredded raw cabbage in salads, snacking on raw broccoli, or using unpasteurized sauerkraut. Lightly steaming Brussels sprouts is another option.
