Lecture Notes: Importance of Vitamin C

Overview of Vitamin C

• Source of Vitamin C
  • Found in fruits, vegetables, and meat.
  • Unlike most mammals, humans cannot produce vitamin C due to lack of a specific enzyme.
• Chemical Nature
  • Often confused with citric acid.
  • Actual chemical form is ascorbic acid.

Biological Role of Vitamin C

• Function in Collagen Synthesis
  • Acts as a coupling factor for the enzyme involved in collagen production.
  • Converts proline residue into hydroxyproline, stabilizing collagen structure.

Vitamin C Deficiency: Scurvy

• Description
  • Caused by lack of ascorbic acid.
  • Destabilizes collagen, affecting tissue integrity.
• Symptoms
  • Bleeding gums, tooth decay, rough skin.
  • Loss of microvessel integrity.
  • Symptoms evident within a month of continuous deficiency.

Historical Context

• Scurvy in History
  • Common among 18th-century pirates due to lack of fresh produce.
  • Symptoms included bleeding gums, loss of teeth, and bone atrophy.
  • Citrus fruits were known to cure scurvy.

Modern Context

• Prevalence Today
  • Rare in modern developed countries.
  • Still exists in some developing regions.
• Impact of Cooking on Vitamin C
  • Extensive cooking destroys vitamin C.
  • Importance of consuming raw or lightly cooked vegetables.

Call to Action

• Support universal, free, and state-of-the-art medical education.
• Join efforts via social media to spread awareness and resources.

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These notes summarize the lecture on the importance of vitamin C, its role in human health, historical significance, and modern challenges associated with its deficiency.