Scurvy - Rediscovering a Forgotten Disease

Abstract

Scurvy is a long-documented dietary deficit that results from inadequate vitamin C. Because of its part in the metabolic events of connective tissue production, it results in a diverse presentation that affects numerous organ systems. Prominent signs and symptoms include ecchymoses, arthralgias, skin pigmentation, decreased wound healing, and gingival bleeding. Due to increased consumption as well as supplementation of vitamin C, the incidence of scurvy has drastically decreased in contemporary times; yet, isolated cases still arise. It is primarily identified in the elderly and malnourished in industrialised nations, and it is linked to drinking, a low socioeconomic status, as well as unhealthful eating habits. Among other GI symptoms, gastrointestinal (GI) bleeding has been reported to be an uncommon cause of scurvy. Vitamin C supplements can effectively treat and prevent it. A crucial redox co-factor in the systems of plants and animals is ascorbic acid, sometimes known as vitamin C. Although ascorbic acid is produced in sufficient amounts by most species, it functions as a real vitamin in those that lack the enzymes needed for synthesis. A crucial component of several metabolic pathways is ascorbic acid. Ascorbic acid must be obtained by humans from diet. People who eat ascorbic acid-deficient diets get scurvy.