Scurvy-Anow forgotten previously widespread disease

Abstract

From the sea voyages of the fifteenth century often lasting for years with provisions only of fish, salted meat and biscuits reports came of fatal health alterations of the seamen which were characterized by prostration, loss of teeth and bad breath.Reports on comparable endemic illnesses soon came from the Netherlands, North Germany, the Baltic area, France, Lorraine, Geneva, Bohemia, Moravia, Silesia, Swabia and Russia: the so-called land scurvy. The first medical specification was found in aletter from 1541 by Johann Echt to colleges in the area of Lower Germany, which was published four times. One of the first comprehensive considerations was prepared by the English physician James Lind. Scurvy was also mostly published under many local names, such as Skorbut, Scharbock or Scheurbuik.The pathology of scurvy is dominated by gingival necrosis with loss of teeth, hemorrhages with destruction of the cartilage-bone border especially of the ribs and by subperiosteal hemorrhages of the ribs and long bones.For treatment and prevention of scurvy eating green plants as originally Ficaria verna (lesser celandine, pilewort), Chelidonium majus (great celandine, nipplewort, tetterwort) and Cochlearia officinalis (scurvy grass) proved to be effective. Where green plants were missing decoctions of conifer needles and fresh animal innards were used. When the infantile disease originally named "acute rachitis" in England was diagnosed as scurvy (later Möller-Barlow disease) the treatment of cow's milk for baby food became of great interest.Finally, hexuronic acid, later called ascorbic acid or vitaminC, was found to be adrug that could easily dosed for curing and prevention of scurvy.