This presentation describes about vitamin-C its sources, RDA, deficiency all about scurvy. This presentation also describes about Scurvy, its history,its pathogenesis,impact of scurvy,diagnosis and its prevention and treatment.

1. VITAMIN-C DEFICIENCY
DISEASE
PRESENTED BY-
TAJUDDIN MONDAL
FOOD AND NUTRITION (WBSU)

2. The chemical name for
Vitamin-C is Ascorbic acid,
which is known as Hexuronic
acid .
It is soluble in water and
alcohol and practically in
chloroform.
Ascorbic acid is a simple
compound containing six
carbon atoms, related to
monosaccharide glucose.

3. Vitamin-C is found in many different fruits and vegetables,
including:-
●Citrus fruits such as orange, kiwi, lemon, guava, grape etc.
●Vegetables such as broccoli, cauliflower, spinach, coriander
leaf, capsicums are rich and natural sources of vitamin-c.
●Amla is the richest source of vitamin-C.
●Other vitamin-c rich fruits include- papaya, strawberries', ripe
mango, banana, apple etc.

4. Functions
of
Vitamin-C
Collagen
formation
Prevent
Scurvy
Carnitine
synthesis
General
Antioxidant
Iron
metabolism
Activation
of
hormones

5. • Disease result from severe vitamin-c
deficiency:
•Scurvy
• Cardiovascular disease
• Cataracts
• Lead toxicity

6. ● Scurvy is a nutritional deficiency disease which results from
prolonged subsistence on diets practically devoid of fresh fruits and
vegetables.
• It was first recorded scientifically in sailors.
● Lack of Vitamin-C causes a disturbance in the connective tissue
formation ,leading to swollen, spongy bleeding gums and
haemorrhage.
• In 1747, the British Physician Lind demonstrated that oranges and
lemons could cure scurvy.

7. Scurvy is a serious problem in underdeveloped countries, in
international refugee camps and in populations that subsist
mainly on cereal grains.
The incidence of scurvy in children aged 6-12 months who are
fed a diet deficient in citrus fruits or vegetables as well as in
elderly people.
In India ,the incidence of vitamin-C deficient people over 60
years of age is extremely high, with 74 percent in the northern
and 46 percent in the southern part in India.

8. • The main cause is an insufficient intake of vitamin-C or
Ascorbic acid.
A deficiency may result from -
A poor diet
lacking in fresh
fruits and
vegetables ,
possibly due to
low income or
famine.
Faulty cooking
methods can
also bring down
Vitamin-C
concentration of
diet.
Excessive
consumption of
alcohol or use of
illegal drugs.
Phytate and
Oxalate and
other such fibre
like foods can
prevent Vitamin-
C absorption
which can lead
to Scurvy

9. Subclinical
scurvy-
●Weakness
●Muscle cramp
●Joint and
muscular pain
●Shortness of
breath
Clinical scurvy-
●Swollen gums
●Defective
formation of
the teeth
●Anaemia
●Haemorrhage
under the skin
Infantile scurvy-
●Gingivitis
●Frog-leg
●Defective
bone growth
●Failure to gain
weight

10. Impaired Collagen synthesis
Collagen precursor
molecule
No Vitamin-C
present
Collagen is not
hydroxylated
Triple helix is not
formed
Weak connective
tissue

11. Lack of Vitamin-C
Bone resorption
Taking away calcium
from bones
Osteoporosis
REDUCED OSTEOID
FORMATION

12. Physical examination
Medical history
Detailed questions about
dietary habits
Blood test to check
Vitamin-C and iron levels
X-rays of joints including
the knee, wrist , and ribs.

13. Scurvy is easily prevented by eating foods rich in Vitamin-C such
as Orange, lemon, tomato, amla, strawberries and other green leafy
vegetables.
Oral Vitamin-C supplements are also widely available and the
vitamin is included in most multivitamins.
For severe, chronic, case of scurvy , a doctor may recommended
high dose of oral Vitamin –C supplements for several weeks to
month.
The recommended dose is :-
1-2 gm/day for 2 to 3 days.
500 mg/day for next 7 days.
100mg/day for 1 to 3 months.