Methylmethionine sulfonium chloride (vitamin U) (Methylmethionine Sulfonium Chloride)

Table of Contents

Other names

Vitamin U
Cabagin-U
S-Methylmethionine

Synopsis

Methylmethionine sulfonium chloride—often referred to as Vitamin U, though it is not a true vitamin—is a sulfur-containing compound derived from methionine, an essential amino acid. It was first isolated in the 1950s from raw cabbage juice, where it was identified as the healing factor responsible for the gastric mucosa-protective effects of cabbage.

Vitamin U is best known for its ability to protect and repair the lining of the gastrointestinal tract, particularly the stomach and duodenum. It has been studied primarily for the treatment and prevention of peptic ulcers, gastritis, acid reflux, and mucosal inflammation. Its mechanism is thought to involve the stimulation of mucin production, protection of epithelial cells, and modulation of local inflammation.

Though research on Vitamin U declined after the rise of more potent pharmaceutical treatments like proton pump inhibitors (PPIs), it remains of interest in natural medicine and gastrointestinal health formulas due to its non-toxic, gentle action and ability to support mucosal healing without disrupting stomach acid production.

Vitamin U also exhibits mild antioxidant properties and may support liver detoxification and wound repair, though these uses are less well established.

Sources of methylmethionine sulfonium chloride include raw cabbage, broccoli, Brussels sprouts, celery, and spinach, with supplements typically derived from cabbage extracts or synthetic equivalents. It is often included in gut healing blends, ulcer-soothing formulas, or functional beverages aimed at restoring gastric health.

Historical Use
The term “Vitamin U” was coined in the early 1950s by Dr. Garnett Cheney at Stanford University, who conducted clinical research on cabbage juice therapy for peptic ulcers. In his studies, patients who consumed fresh cabbage juice (rich in Vitamin U) showed rapid ulcer healing—sometimes within 10 days—compared to standard treatments at the time.

Long before its isolation as a specific compound, cabbage and its juice had been used in European folk medicine for treating stomach ailments, indigestion, and inflammation. In traditional herbal texts, raw cabbage was often recommended for both internal ulcerations and external wounds, reflecting a broader recognition of its tissue-repairing effects.

In Traditional Chinese Medicine (TCM) and Ayurveda, while cabbage itself was not centrally featured, similar leafy greens with sulfur-containing compounds were used to support liver function, cool inflammation, and promote healing of the digestive tract.

Interest in Vitamin U waned with the advent of pharmaceutical acid suppressants, but it has experienced a quiet resurgence among functional medicine practitioners and integrative nutritionists seeking non-pharmaceutical options for gut lining repair, especially in protocols addressing gastritis, ulcers, leaky gut, and GERD.

Today, Vitamin U is valued as a natural mucosal protective agent, often combined with L-glutamine, aloe vera, deglycyrrhizinated licorice (DGL), and zinc carnosine in gut-healing supplements aimed at restoring gastric integrity and reducing inflammation without altering normal digestive function.

Uses: Health Conditions

None

Body Systems

Digestive System (Science)
Liver (Science)
Mucus Membranes (Science)
Stomach (Science)