Last Updated 19 May 2021

Vitamin C and Scurvy

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Scurvy (N. Lat. scorbutus) is a deficiency disease that results from insufficient intake of vitamin C, which is required for correct collagen synthesis in humans. The scientific name of vitamin C, ascorbic acid, is derived from the Latin name of scurvy, scorbutus. Scurvy leads to the formation of liver spots on the skin, spongy gums, and bleeding from all mucous membranes. The spots are most abundant on the thighs and legs, and a person with the ailment looks pale, feels depressed, and is partially immobilized. In advanced scurvy there are open, suppurating wounds and loss of teeth. Scurvy was at one time common among sailors, pirates and others who were on ships that were out to sea longer than perishable fruits and vegetables could be stored and by soldiers who were similarly separated from these foods for extended periods. Scurvy treatment using Indian Gooseberry The Indian gooseberry is one of the most effective home remedies for scurvy. It is the richest source of vitamin C.

Dry amla should be powdered with an equal quantity of sugar. This powder should be given in doses of one teaspoon, three times daily, with milk Scurvy treatment using Lime and Lemon The use of lime and lemon is highly beneficial in the prevention and treatment of scurvy. Being rich sources of vitamin C, lime and lemon are regarded as foods of exceptional therapeutic value. They have saved the lives of innumerable crews of ocean-going vessels from scurvy. The juice of one lime or lemon mixed in a glass of water, with a teaspoon of honey, should be taken for treating this condition Scurvy treatment using Potato Potato is regarded as an excellent food remedy for scurvy. It contains up to 17 mg of vitamin C, can be found in 100 mg of potatoes. It has been noted that scurvy in Europe has become more and more uncommon with the progress of potato cultivation and it makes its appearance only when the crop fails Prevention Scurvy can be prevented by a diet that includes certain citrus fruits such as oranges or lemons.

Other good sources of vitamin C are fruits such as blackcurrants, guava, kiwi, papaya, tomatoes and strawberries. It can also be found in some vegetables, such as bell peppers, broccoli, potatoes, cabbage, spinach and paprika, as well as some pickled vegetables. Though redundant in the presence of a balanced diet, various nutritional supplements are available that provide ascorbic acid well in excess of that required to prevent scurvy, and even some candies contain vitamin C.

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Vitamin C and Scurvy. (2018, Feb 25). Retrieved from https://phdessay.com/vitamin-c-and-scurvy/

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