Vitamin U: Why It’s Important
Vitamin U or, as it's called, S-metilmetioni, methylmethionine-sulfonium or antiulcer factor - all this is the name of one of the vitamins, which is present in the large amounts in foods such as:
- Sprouts and peas.
Vitamin U Properties
Today Vitamin U is the only element that medicine has withdrawn from the so-called vitamin-like substances. The uniqueness of this vitamin is that it has the ability to heal gastric ulcers and duodenal ulcers, for this reason, from Latin ulcus - ulcer, it was named vitamin U.
Official daily dose of this vitamin in the body of an adult should be about 200 mg.
How Vitamin U Affects The Body
Most important property of this vitamin - is a powerful antihistamine effect.
Additionally, vitamin U is characterized by the following effects in the human body:
- Anti-atherosclerotic effects.
- Normalization of gastric acidity, due to participation in the methylation of histamine.
- In chronic administration of the vitamin, scientists has not seen no acute adverse effects on human health. Judging from this fact, it can be concluded that vitamin U is excreted from the body in a natural way pretty well.
Deficit And Surplus
To date, scientists have found no visible signs that would indicate a lack of this vitamin in the body. There is also no information about the abundance of vitamin U.
What Affects The Amount Of Vitamin U In The Food
Instability at high temperatures is one of this products’ characteristics. Thus, during cooking of about ten minutes, the amount of vitamin U, for example, in cabbage, is reduced by three or four percent.
If cabbage If subjected to thermal treatment for an hour, this vitamin is destroyed by 13 %. About an hour after the start of cooking, useful vitamin in cabbage will be only 40 %. And with a half hour thermal treatment vitamin U will be completely destroyed.
However, it should be remembered that during the freezing this vitamin remains fully and does not lose its unique features.