In the mid-18th century, the British Royal Navy was the most powerful maritime force in the world, but its dominance came at a high cost. Among the greatest threats to sailors was not enemy cannon fire or storms at sea, but scurvy—a devastating disease marked by weakness, swollen gums, joint pain, and eventual death. Between the 16th and 18th centuries, scurvy is estimated to have killed more British sailors than all naval battles combined.
Scurvy arises from a deficiency of vitamin C, or ascorbic acid, which is essential for collagen synthesis, iron absorption, and immune function. Symptoms of scurvy have been recorded in Ancient Egypt as early as 1550 BC, and in Ancient Greece, during the time of physician Hippocrates. Although scurvy was not understood at that time, the knowledge that certain foods could prevent or cure the disease was recognized long before vitamins were identified.
“James Lind: Conqueror of Scurvy” by Robert Thom, circa 1952. Credit: Wikimedia Commons
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