From Scurvy to Superfood: The Fascinating History & Progress of Vitamin C

The Discovery of Vitamin C

Although scurvy has a long past, it only really became an issue in the 15th and 16th centuries during the Age of Exploration. Due to the lack of fresh produce in their diets, sailors on lengthy journeys frequently developed scurvy during this period.

Scurvy was first mentioned in medical literature in ancient Egypt around 1550 BC, making it one of the disease's oldest documented instances. During the Roman Empire, sailors were frequently affected by illness, but it wasn't until the Age of Exploration that scurvy started to expand and become a serious issue.

Scurvy wasn't ultimately understood to be an illness caused by nutritional deficiency until the 18th century. James Lind, a Scottish navy physician, tested various treatments for scurvy on seafarers in 1747. These treatments included citrus fruits, vinegar, and seawater. Citrus fruits helped sailors recuperate quickly, demonstrating that scurvy was brought on by a deficiency in vitamin C.

Scurvy was an issue for sailors for many years despite this finding because it was frequently disregarded or overlooked by naval officials. The British Royal Navy didn't start truly addressing scurvy until the 19th century when they ordered that every sailor receive a daily supply of lemon or lime juice to combat the condition. This custom, which later came to be known as the "limey" tradition, significantly decreased the prevalence of scurvy among the sailors.

Vitamin C in Traditional Medicine

Ascorbic acid, another name for vitamin C, has been used for many years in conventional medicine to address a wide range of illnesses. For instance, vitamin C-rich foods like oranges and lemons were thought to foster health and fend off illness in traditional Chinese medicine.

Amla, also known as Indian gooseberry, has been used in India's ancient Ayurvedic medicine system to address a variety of health issues including cough, colds, and asthma because of its high vitamin C content. Amla is thought to have anti-ageing and anti-inflammatory qualities.

The vitamin C-rich baobab fruit has been used in traditional African medicine to treat respiratory illnesses, diarrhoea, and fever. The fruit is also thought to have immune-boosting and wound-healing characteristics.

Native American communities in America have used foods high in vitamin C, such as guava and papaya, to cure a variety of illnesses. One of the world's best sources of vitamin C, the fruit of the camu-camu tree is historically used to cure colds, the flu, and other illnesses by the Andean peoples of South America.

Research has shown that vitamin C is crucial for keeping good health, even though many conventional treatments involving the vitamin have not been proven to be effective by science. Today, vitamin C pills are widely used to strengthen the immune system, ward off viruses and colds, and enhance skin health. It is crucial to remember that consuming too much vitamin C can have negative consequences like diarrhoea and headaches.

Vitamin C in Science and Research

Scientific research has explored the many potential health benefits of vitamin C, which include:

• Antioxidant qualities: Vitamin C is a powerful antioxidant that can aid in defending cells against harm from free radicals, and unstable molecules that can lead to oxidative stress and aid in the onset of chronic illnesses.
• Support for the immune system: By encouraging the creation of white blood cells, which are essential for warding off infections and disorders, vitamin C helps to support immune function.
• Collagen synthesis: Vitamin C is necessary for the production of collagen, a protein that gives structural support to the skin, bones, and other organs in the body.
• Cardiovascular health: Vitamin C has been shown to enhance blood vessel performance, decrease blood pressure, and reduce inflammation, all of which are components of cardiovascular health.
• Cancer prevention: Although the evidence is conflicting, some studies have indicated that vitamin C may help avoid some cancers by defending cells from DNA damage and boosting immune system performance.

These are just a few instances of the possible health advantages of vitamin C that have been investigated in academic studies. There is still a lot to learn about this significant nutrient, and continuing study is examining its function in a variety of illnesses and health conditions.

Vitamin C Today

There is a continued significance of vitamin C as a necessary substance for general health and well-being. Oranges, cherries, kiwis, bell peppers, broccoli, spinach, and other fruits and veggies are just a few examples of foods that are rich in vitamin C today.

The best method to get the suggested daily dose of vitamin C is through a balanced and healthy diet, but some individuals may benefit from vitamin C supplements. For instance, people who practice a vegan or vegetarian diet or those who do not get enough vitamin C through their diet may profit from supplements. Due to its part in promoting immune function and lowering oxidative stress, vitamin C intake may also be advantageous for smokers and people who are under a lot of stress.

Due to its part in collagen synthesis and its antioxidant qualities, vitamin C is used in a range of cosmetic and skincare items in addition to food sources and supplements. Minimizing the appearance of fine lines and creases, enhancing skin structure, and enhancing complexion, vitamin C can aid in improving the look of skin.

Overall, research is investigating new possible uses for this crucial nutrient, which continues to play a significant role in contemporary health and well-being.

REFERENCES:

• Lind, J. (1753). A Treatise of the Scurvy in Three Parts. J. Whiston and B. White. https://archive.org/details/treatiseonscurvy00lind/page/n5/mode/2up
• Justi, K. C., Visentainer, J. V., Evelázio de Souza, N., & Matsushita, M. (2000). Nutritional composition and vitamin C stability in stored camu-camu (Myrciaria dubia) pulp. Archivos latinoamericanos de nutricion, 50(4), 405–408.
• Carr, A. C., & Maggini, S. (2017). Vitamin C and immune function. Nutrients, 9(11), 1211.
• Carr, A. C., & Vissers, M. C. (2013). Synthetic or food-derived vitamin C—are they equally bioavailable? Nutrients, 5(11), 4284-4304.