Scurvy
Scurvy is a disease which is consequential of deficiency in vitamin C intake. Vitamin C is responsible for the synthesis of collagen in the human body. Formation of spots on the skin, fragile gums and bleeding of mucous membranes characterize scurvy. Also there is a distinct paleness in the person along with immobility and depression. This disease is most common among people whose diet doesn’t constitute adequate vitamin C.
Dark purple spots on the legs, loss of teeth, bleeding of nose; diarrhea, eye disorder and scars all over the body are general symptoms of scurvy. There will also be a general loss of appetite and reduction in body weight.
Prevention of scurvy can be made possible by the inclusion of vitamin C in the diet. Citrus fruits like oranges and lemons are richly endowed with vitamin C. The consumption of these kinds of fruits would help in keeping scurvy at bay. Other vegetables like broccoli, spinach and carrots are also rich in Vitamin C.
Consumption of 300-1000 milligrams of ascorbic acid is imperative for the treatment of this disease. Intake of raw vegetables is also extremely beneficial for the treatment of scurvy. Indian gooseberry and strawberry are also good sources of Vitamin C.