Which Vitamin is Known as an Anti-Scurvy Vitamin? The Role of Vitamin C

January 1, 2026 •

3 min read

Historically, scurvy was a devastating disease, killing more sailors during the Age of Sail than enemy action. Fortunately, today we know that a severe deficiency of a specific nutrient causes this illness. So, which vitamin is known as an anti-scurvy vitamin? That vitamin is, in fact, Vitamin C.

Quick Summary

This article explores how vitamin C, also known as ascorbic acid, functions as the body's anti-scurvy agent by explaining its role in critical physiological processes. It details the symptoms and causes of scurvy and outlines dietary sources for prevention and treatment.

Key Points

Vitamin C is the Anti-Scurvy Vitamin: Also known as ascorbic acid, this nutrient is essential for preventing the disease scurvy.
Scurvy is Caused by Collagen Failure: A severe lack of vitamin C impairs collagen synthesis, weakening connective tissues throughout the body.
Symptoms Include Bleeding and Bruising: Characteristic signs of scurvy involve swollen and bleeding gums, easy bruising, and poor wound healing due to weak blood vessels.
Found in Fruits and Vegetables: To prevent scurvy, a diet rich in vitamin C is crucial, with citrus fruits, peppers, and strawberries being excellent sources.
Deficiency Affects Specific Populations: While rare in developed countries, scurvy affects at-risk groups like the malnourished elderly, infants on restricted diets, and heavy smokers.
Easily Treated with Supplements: Treatment for scurvy involves vitamin C supplementation, with symptoms improving rapidly, often within a couple of weeks.

The Science Behind Vitamin C and Scurvy

Vitamin C, or ascorbic acid, is a water-soluble vitamin essential for human health. Humans cannot produce vitamin C internally and must get it from their diet. A significant deficiency in vitamin C leads to scurvy, characterized by weakness, anemia, bleeding gums, bruising, and poor wound healing.

Vitamin C's link to scurvy is due to its role in collagen synthesis. Collagen is a major protein in connective tissues like skin, blood vessels, and bones. Vitamin C is needed for enzymes that help form collagen's stable structure. Without enough vitamin C, collagen production is impaired, weakening tissues and causing scurvy symptoms.

Historical Discoveries of the Anti-Scurvy Factor

Scurvy has been documented since ancient times. Its connection to diet was observed in sailors who lacked fresh food. In 1747, James Lind showed that citrus fruits could cure scurvy in a famous clinical trial. However, it took time for his findings to be widely adopted. Ascorbic acid, the active compound, was identified and synthesized in the 20th century.

Symptoms and Risk Factors of Vitamin C Deficiency

Scurvy symptoms typically appear after several months of low vitamin C intake. Early signs include fatigue and joint pain. More advanced symptoms involve:

Skin and Hair: Rough skin, perifollicular hemorrhage (small red/blue spots around hair follicles), and dry, coiled hair.
Oral Health: Swollen, bleeding gums, loose teeth, and gum decay.
Musculoskeletal System: Bone pain and fragility, bleeding under the bone membrane.
Anemia: Reduced iron absorption can lead to anemia.

While uncommon in developed countries, certain groups are more susceptible:

Individuals with alcohol dependence or psychiatric conditions
People on restrictive diets
Older adults living alone with limited food variety
Infants fed unsupplemented boiled milk
Smokers, who need more vitamin C

Preventing Scurvy: Dietary Sources and Requirements

Preventing scurvy requires consistent vitamin C intake from food, as the body doesn't store much of it. Good sources include:

Fruits: Oranges, lemons, grapefruit, strawberries, kiwi, cantaloupe, and papaya.
Vegetables: Red and green peppers, broccoli, Brussels sprouts, kale, and tomatoes.
Note: Vitamin C levels can decrease with storage and cooking, though steaming or microwaving preserves more than boiling.

Vitamin C Content Comparison


Food Source (per serving)	Vitamin C Content (mg)	Notes
Red pepper, sweet, ½ cup raw	95	Excellent source.
Orange juice, ¾ cup	93	Easy way to get a daily dose.
Orange, 1 medium	70	Provides a significant amount.
Broccoli, ½ cup cooked	51	Still a good source after cooking.
Strawberries, ½ cup sliced	49	High amount in fresh berries.
Brussels sprouts, ½ cup cooked	48	Notable amount in a cooked vegetable.
Potato, 1 medium baked	17	Provides some, but less than others.

Treatment and Recovery

Scurvy is easily treated with vitamin C supplements. Treatment can involve high-dose oral or intravenous vitamin C. Symptoms typically improve rapidly.

Fatigue can improve within a day.
Bleeding and gum issues usually resolve within one to two weeks.
Hair abnormalities may take up to a month to normalize.
Full recovery is expected with continued vitamin C.

Conclusion

Vitamin C, or ascorbic acid, is the anti-scurvy vitamin. Its role in collagen synthesis is vital for preventing this historical disease caused by severe deficiency. Although rare in many places, scurvy still affects vulnerable groups with poor diets. Consuming a diet rich in fruits and vegetables is the best prevention. Vitamin C's importance for connective tissue, immunity, and iron absorption makes adequate intake essential for overall health.

For more information on vitamin C's functions, visit the National Institutes of Health (NIH) Office of Dietary Supplements.

The Role of Vitamin C in Various Body Functions

Besides preventing scurvy, Vitamin C is a powerful antioxidant that protects cells from damage. It is also needed for making norepinephrine and for cholesterol metabolism. Vitamin C also helps the body absorb iron from plant foods, which prevents anemia. These functions highlight the importance of Vitamin C for health and preventing chronic diseases.

Frequently Asked Questions

Scurvy is a disease caused by a severe and prolonged deficiency of vitamin C (ascorbic acid) in the diet. It leads to a breakdown of connective tissues and is characterized by weakness, bleeding gums, and bruising.

Vitamin C is essential for the body to produce collagen, a protein that maintains the strength and integrity of connective tissues, skin, and blood vessels. By ensuring proper collagen synthesis, vitamin C prevents the tissue breakdown that causes the symptoms of scurvy.

Excellent food sources of vitamin C include citrus fruits like oranges and lemons, as well as red and green peppers, broccoli, strawberries, and kiwifruit. Regular consumption of fresh fruits and vegetables is the best way to maintain adequate levels.

Symptoms of scurvy typically develop after a person has had a severely deficient intake of vitamin C for at least three months. Early signs include fatigue and irritability, with more severe symptoms appearing later.

Yes, vitamin C is a water-soluble vitamin and can be destroyed by heat. The content of vitamin C in foods is reduced by prolonged storage and cooking. However, steaming or microwaving can help retain more of the nutrient than boiling.

While rare in many developed countries due to widespread access to vitamin C-rich foods and supplements, scurvy can still affect vulnerable populations. These include people with restrictive diets, alcoholics, the malnourished, and the elderly who live alone.

Scurvy is very responsive to treatment with vitamin C supplements. Fatigue and lethargy can improve within 24 to 72 hours, while bleeding and gum problems resolve within a couple of weeks. A full recovery typically occurs within three months.