Some estimates suggest that one million sailors died from scurvy between the 17th and 19th centuries.

Scurvy is characterized by symptoms such as fatigue, joint pain, skin lesions in the form of petechiae, bleeding gums, easy bruising, and delayed wound healing.

Symptoms of scurvy were already described over 3,500 years ago in the Ebers Papyrus. It was also mentioned in the writings of Hippocrates in the 5th century B.C.

During the Crusades in the 12th century, the Egyptians destroyed the army of Louis IX due to the damage scurvy had caused to his troops.

From the 15th to the 17th century, it was considered an epidemic, as it affected the sailors of explorers and merchants after 10 weeks at sea. Voyages did not include fruits or vegetables, and this disease caused many of these expeditions to fail.

In 1497, it is reported that 100 out of 140 sailors died of scurvy during Vasco da Gama's expedition from Portugal to India.

In 1520, 80% of Ferdinand Magellan's crew died during his circumnavigation of the world.

In 1585, Sir Francis Drake lost 600 of his 2,300 men.

Between 1716 and 1794, James Lind introduced lemon juice into the British Navy.

In 1795, the British Admiralty ordered that a ration of concentrated lime or lemon juice be provided to all British sailors.

In 1856, this measure was also adopted by the French Navy.

In 1927, Vitamin C was isolated by the Hungarian Albert von Szent-Györgyi, who received the Nobel Prize in Medicine and Physiology in 1937.

Most mammals produce their own ascorbic acid in the liver from glucose, but humans, guinea pigs, monkeys, and some bats cannot produce it, as they lack an enzyme involved in the biosynthesis of this vitamin (L-gulonolactone oxidase). The first hominids did not suffer from scurvy because they consumed a large amount of plant-based foods. It is estimated they consumed between 2.5 and 9 grams of Vitamin C daily.

Vitamin C or ascorbic acid (AA) is a water-soluble vitamin with a low storage capacity. It is essential for humans and must be provided by the diet or through daily supplements.

Newborns can have a Vitamin C deficiency, so it is very important that we include various foods that provide this vitamin and, if necessary, supplement it to prevent diseases related to its deficiency.

The deficit can affect infants aged 6-12 months who are fed with baby bottles or low-quality processed milk.

Heat destroys Vitamin C due to its high instability when processing milk, so it is essential to enrich it or provide the child with foods rich in this vitamin.

It is found in plasma and leukocytes, where its concentration can be measured, but it must be considered that it is not distributed evenly across all tissues and organs. Therefore, the history of leukocyte saturation is not currently the best way to evaluate requirements, which may differ according to physiological state, pregnancy, age, diet, consumption of alcohol, tobacco, drugs, environmental pollution, etc.

The main functions of Vitamin C are:

• Neutralizing free radicals, which cause oxidative damage to proteins, fats, carbohydrates, vitamins, and nucleic acids. Oxidative damage is a determining factor in aging, inflammation, and chronic pathologies.
• Improving iron absorption.
• Synthesizing carnitine for the transport of fat into the mitochondria and its conversion into energy. In its mitochondrial function, it acts in synergy with Vitamin E, B-complex vitamins, and Vitamin D3.
• Regenerating and protecting Vitamin E, A, and B vitamins (thiamine, riboflavin, folic acid, pantothenic acid) from oxidation.
• Acting as a cofactor for enzymes that participate in the synthesis of neurotransmitters.
• Participating in neuronal maturation processes during embryonic development.
• Regulating gene expression. Preventing DNA damage.
• Synthesizing collagen through the hydroxylation of the amino acids proline and lysine. Collagen is a basic component of the extracellular matrix, especially of tendons, blood vessels, ligaments, and bones. (Vit. C is essential for collagen formation.)
• Regulating cholesterol and bile acid metabolism, reducing the incidence of gallstone formation.
• Reducing the risk of kidney stones.
• Protecting against infections, with antimicrobial and antiseptic function.
• Preventing coronary diseases, strokes, certain types of cancer, and arterial hypertension.
• Preventing endothelial dysfunction of arteries due to a lack or reduction of collagen, which leads to a loss of structural organization with the formation of atherosclerotic plaques from fibroblasts.
• Improving healing in post-operative surgery. (It is suggested to start supplementation 3 to 4 weeks before, during the preoperative period).
• Protecting the skin and mucous membranes.
• Modulating nitric oxide to help improve blood flow.
• Preventing the formation of nitrosamines in the gastrointestinal tract.
• Inhibiting the potential of chemical carcinogens by increasing the detoxifying activity of the cytochrome P-450 system.
• Some studies mention Vit. C for preventing Helicobacter pylori.
• Decreased levels of Vitamin C have been found in patients with psoriasis.
• It seems to be effective in the treatment of fibromyalgia.
• In diabetics, 30% lower concentrations of Vit. C have been detected, as this vitamin competes with glucose, using the same transporter (Glut).

The official RDA doses of Vitamin C were set with the intention of avoiding scurvy and were based on studies in healthy young people, concluding that only small amounts were required, which is why it was considered a micronutrient. Current studies confirm that this vitamin participates in many biological reactions in macronutrient amounts.

The total absorption capacity from a 3-gram intake is 1,200 mg in 24 hours; however, if only one dose is taken in the morning, a constant concentration cannot be maintained throughout the day.

The vitamin is distributed throughout the body, but high levels are found in the brain, adrenal cortex, liver, spleen, pancreas, kidneys, and leukocytes.

The following graph shows what happens to the concentration when different amounts of Vit. C are consumed in 1 daily dose.

There are no optimal doses for the entire population. It must be indicated according to individual conditions.

Studies show that it is necessary to keep the concentration constant and even, which is why it is recommended to take at least 1 gram 3 times a day, or 1 gram every 4 or 5 hours, depending on individual situations.

People who require greater supplementation are those who:

• Are diabetic.
• Consume diets high in carbohydrates.
• Drink alcohol or use drugs.
• Smoke.
• Suffer from chronic diseases (diabetes, arterial hypertension, etc.).
• Are pregnant or breastfeeding.
• Have undergone surgery or suffered trauma.
• Have fibromyalgia.
• Live in polluted areas.
• Have dietary styles with low vegetable content.

Supplements should not contain sugar or other types of carbohydrates, nor be effervescent.

Bibliography

• Villagrán, Marcelo, Muñoz, Mirna, Díaz, Fredy, Troncoso, Claudia, Celis-Morales, Carlos, & Mardones, Lorena. (2019). A current look at vitamin C in health and disease. Chilean Journal of Nutrition, 46(6), 800-808. https://dx.doi.org/10.4067/S0717-75182019000600800
• F. Valdésaa Dermatology Unit. Hospital da Costa. Burela. Lugo. Spain. Vitamin C, Vol. 97. No. 9. pages 557-568 (November 2006) https://www.actasdermo.org/es-vitamina-c-articulo-13095269
• Dr. Mónica Name, Dr. Arturo O´Byrne, Dr. Ubier Gómez. Orthomolecular Medicine: Vitamin C + Vitamin D, https://eduka-heel.com/es/video-interna/354/medicina-ortomolecular-vitamina-c-vitamina-d