What deficiency is associated with scurvy?

Scurvy is a disease that arises from a deficiency in vitamin C, also known as ascorbic acid. This vitamin plays a crucial role in the synthesis of collagen, which is essential for the health and integrity of connective tissues, skin, blood vessels, and bones. Without adequate vitamin C, the body cannot effectively produce collagen, leading to symptoms such as fatigue, swollen gums, joint pain, and bruising.

Vitamin C is also important for the proper functioning of the immune system and acts as an antioxidant, protecting cells from damage caused by free radicals. Thus, individuals who do not consume enough vitamin C-rich foods, such as fruits (like oranges and strawberries) and vegetables (like bell peppers and broccoli), are at risk of developing scurvy.

Other vitamin deficiencies mentioned, such as those of vitamins A, B12, and D, do not cause scurvy and are associated with different health issues and symptoms, which highlights the specific and unique role of vitamin C in preventing this disease.