vitamin CThe body uses vitamin C to make collagen, which is important for formation of skin, bones and teeth. Another important function that vitamin C plays in the body, working as an antioxidant, which protect cells against free radicals.

There are also people who claim that vitamin C counteracts the aging and protect against many chronic diseases such as heart disease and cancer by binding of free radicals. Really good scientific evidence for this is still not delivered. But some scientific studies seem to point out that vitamin C helps to combat carcinogenic compounds released during the consumption of smoked, processed and stored long meat, like ham, sausage and hot dogs. It is also very interesting to see that many old European recipes preserved meat combined with vitamin C-rich fruits and vegetables, like apples or stewed tomato and fried onions.

The pure crystalline form was first isolated in 1928 by Dr. Albert Szent-Gyorgyi. For this he received the Nobel Prize in 1937. The official name of vitamin C is acidum ascorbicum, which means anti-scurvy. A lack of vitamin C was not felt that the cause of scurvy. Today, scurvy little more. Previously it was very common, especially in the 16th and 17th centuries by sailors during long sea voyages were no fresh fruits and vegetables. But even the Egyptians saw the importance of fresh fruits and vegetables. The Ebers papyrus from ancient Egypt, the oldest known medical text, mentions the fact that symptoms occurred when too little fresh fruit at.

The first symptoms of scurvy are:

- Skin is muddy
- One gets tired and short of breath
- Very much needed sleep
- Pain in limbs and joints (especially the legs)

Other symptoms:

- Gum swells and bleeds
- Red spots around the hair follicles
- Spontaneous nose bleeds
- Urine contains blood suddenly
- Teeth are loose and sometimes fall out
- Cartilage is rotten
- Bad breath
- New wounds do not heal old wounds or scars can open again.
- Bones are very weak

Scurvy is already several months into the death.