MOLECULE

L-Methionine

L-Methionine, also known as acimethin or H-met-H, belongs to the class of organic compounds known as methionine and derivatives. Methionine and derivatives are compounds containing methionine or a derivative thereof resulting from reaction of methionine at the amino group or the carboxy group, or from the replacement of any hydrogen of glycine by a heteroatom. The L-enantiomer of methionine. L-Methionine is a drug which is used for protein synthesis including the formation of same, l-homocysteine, l-cysteine, taurine, and sulfate. L-Methionine is a very strong basic compound (based on its pKa). L-Methionine exists in all living species, ranging from bacteria to humans. Outside of the human body, L-Methionine is found, on average, in the highest concentration within a few different foods, such as milk (cow), beluga whales, and smelts and in a lower concentration in white cabbages, wax gourds, and coconuts. L-Methionine has also been detected, but not quantified in, several different foods, such as pepper (c. chinense), acerola, grass pea, oxheart cabbages, and sherries. This could make L-methionine a potential biomarker for the consumption of these foods. L-Methionine is a potentially toxic compound. L-Methionine, with regard to humans, has been found to be associated with several diseases such as autism, leukemia, obesity, and heart failure; L-methionine has also been linked to the inborn metabolic disorder celiac disease. L-Methionine is expected to be in Cannabis as all living plants are known to produce and metabolize it.