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Scurvy is a deficiency disease (state of malnutrition) resulting from a lack of vitamin C (ascorbic acid). [1] Early symptoms of deficiency include weakness, fatigue, and sore arms and legs.
On May 20, 1747, Lind assessed a dozen patients with scurvy aboard the Royal Navy ship HMS Salisbury while at sea. All 12 patients were in the same part of the ship and shared a common diet.
Scurvy is a disease caused by a vitamin C deficiency, but in Lind's day, the concept of vitamins was unknown. Vitamin C is necessary for healthy connective tissue. In 1740 the catastrophic result of then-Commodore George Anson's circumnavigation attracted much attention in Europe; out of 1900 men, 1400 died, most of them allegedly from scurvy ...
Vitamin C has a definitive role in treating scurvy, which is a disease caused by vitamin C deficiency. Beyond that, a role for vitamin C as prevention or treatment for various diseases is disputed, with reviews often reporting conflicting results.
The condition is associated with sailors who weren't eating fruit and vegetables — but it's more common than you'd think.
The historic importance of vitamin C deficiency relates to occurrence on long sea-going voyages, when the ship food supplies had no good source of the vitamin. Deficiency results in scurvy when plasma concentrations fall below 0.2 mg/dL, whereas the normal plasma concentration range is 0.4 to 1.5 mg/dL.
Some of these claims are more questionable — like when Baker says that people on the carnivore diet don’t get scurvy, a vitamin C deficiency historically common in sailors who didn’t have ...
The l isomer is the one most often encountered: it occurs naturally in many foods, and is one form ("vitamer") of vitamin C, an essential nutrient for humans and many animals. Deficiency of vitamin C causes scurvy, formerly a major disease of sailors in long sea voyages.
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