When all necessary nutrients are regularly consumed for the healthy growth and function of our bodies, is when a balanced diet has been achieved (Biology online, 2005). A healthy diet has 7 key food types which all contribute to a balanced diet, these components are carbohydrates, fats, proteins, vitamins, minerals, fibre and water (GCSE bitesize, 2013). A lack of any or one of these nutrients may lead to what is known as a nutrient deficiency, which may be followed by a deficiency disease. Scurvy is a deficiency disease caused by the lack of or minimalistic intake of vitamin C with our diets. This essay sets out to explain the symptoms, risks and preventive options available to do with scurvy.
Vitamin C, also scientifically known as Ascorbic Acid is an essential component in our diet, as vitamin C can neither be produced nor stored by the body due to its soluble nature (Ehrlich, 2011). Vitamin C helps make the collagen substance found in our bodies, and as the natural repair of certain body tissues like bones; cartilage, skin and teeth rely upon this, vitamin C is only too important a nutrient when it comes to our diets (Kenny, 2012). Naturally high levels of Vitamin C can be found within grown produce such as strawberries, kiwis, oranges, broccoli, sprouts, fresh thyme, parsley and bell peppers (healthaliciousness, 2013) and many more.
Vitamin C within the body helps form scar tissue that heals wounds and also helps make tendons, blood vessels, ligaments and even skin by contributing a protein that it forms (Evert, 2013). Vitamin C has antioxidant values and has often been linked to the cure or treatment of the common cold, however no evidence confirms more than the reduction of the duration of the common cold (Mayo Clinic, 2...
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Oguntibeju, O., (2008) ‘The biochemical, physiological and therapeutic roles of ascorbic acid’ African Journal of Biotechnology. 7 (25) Pp. 4700 – 4705. http://www.ajol.info/index.php/ajb/article/view/59658/47945 [accessed 10 Nov 2013]
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