Nutrition is the foundation of health. Scurvy, a condition caused by vitamin C deficiency, is an old topic but often neglected in daily life. Vitamin C, also known as "ascorbic acid," plays an important role in material metabolism and promotes the formation of intercellular substances, which is essential for maintaining the normal functions of bones, teeth, blood, muscles, and other tissues.
In addition, vitamin C can detoxify and resist bacterial and viral infections. A lack of vitamin C in the human body reduces collagen production, leading to slow wound healing, sparse growth plates in long bones, joint swelling, hair follicle keratinization, gum inflammation and bleeding, and loose teeth. Due to increased fragility of capillary walls, patients may experience widespread petechiae, commonly referred to as "scurvy." Sailors and those working long-term in arid desert regions who do not consume vegetables and fruits regularly are prone to this disease. Some children with picky eating habits who avoid vegetables and fruits may also suffer from scurvy.
Scientific research shows that vitamin C cannot be synthesized within the human body and must be obtained through diet. The normal daily requirement for adults is 75 milligrams, and if there is a deficiency, the intake can be increased to 200-300 milligrams. Besides taking vitamin C supplements, it is advisable to include more foods rich in vitamin C in the diet. Fruits with strong sour flavors such as hawthorn, fresh jujube, oranges, tangerines, lemons, tomatoes, and various fresh green leafy vegetables are excellent sources of vitamin C. Animal-based foods contain less vitamin C.
Vitamin C is an extremely delicate water-soluble vitamin with highly unstable properties, easily oxidized and destroyed if not handled carefully. It is sensitive to light, heat, alkalinity, copper, and iron. Therefore, when cooking, it's best not to use copper or iron pots but aluminum pots instead. Plants contain ascorbic acid enzymes, and prolonged storage of plant-based foods can lead to vitamin C loss due to air oxidation. Therefore, fresh vegetables and fruits are preferable. When cooking, note that vegetables should be washed before cutting, cut vegetables should be cooked immediately, and it is best to wash, prepare, and eat them right away. Cooking methods such as quick stir-frying can reduce the loss of vitamin C. Vitamin C is more stable in acidic environments; eating it with acidic foods or adding vinegar while cooking can enhance its utilization.