[Scurvy-A now forgotten previously widespread disease].

Area of Science:

• Historical Medicine
• Nutritional Pathology

Background:

• Scurvy historically afflicted sailors on long voyages and populations with limited access to fresh foods.
• Symptoms included prostration, tooth loss, and bleeding, with various regional names like land scurvy, Skorbut, and Scheurbuik.
• Early medical descriptions by Johann Echt and James Lind documented the disease's pathology and impact.

Purpose of the Study:

• To provide a historical overview of scurvy, its manifestations, and evolving understanding.
• To detail the pathological features of scurvy, including gingival necrosis and hemorrhages.
• To review historical and modern treatments and preventive measures for scurvy.

Main Methods:

• Historical literature review of medical texts and reports from the 15th century onwards.
• Analysis of documented symptoms, geographical distribution, and nomenclature of scurvy.
• Examination of therapeutic interventions and the discovery of vitamin C.

Main Results:

• Scurvy's pathology is characterized by severe gingival necrosis, tooth loss, and hemorrhages.
• Early treatments involved consuming green plants, conifer needle decoctions, and animal innards.
• The identification of ascorbic acid (vitamin C) revolutionized scurvy's prevention and cure.

Conclusions:

• Scurvy is a significant historical disease with distinct pathological features.
• Dietary interventions, particularly the inclusion of vitamin C-rich foods, are crucial for managing scurvy.
• The discovery of ascorbic acid provided an effective and easily administered treatment for scurvy.