Scurvy is a disease that results from a deficiency of vitamin C in the diet. Vitamin C, also known as ascorbic acid, is an essential nutrient that is required for the synthesis of collagen, a protein that is important for the structure and function of connective tissues, such as skin, blood vessels, gums, and bones.

Scurvy was historically a common disease among sailors and other individuals who were deprived of fresh fruits and vegetables for extended periods of time. It was particularly prevalent during long sea voyages when access to fresh produce was limited. Without an adequate intake of vitamin C, the body is unable to produce collagen, which leads to a breakdown of connective tissues and various symptoms associated with scurvy.

The key symptoms of scurvy include:
- Weakness and fatigue
- Swollen and bleeding gums
- Poor wound healing
- Joint pain
- Easy bruising and bleeding
- Dry and rough skin
- Shortness of breath
- Depression

Vitamin C is an antioxidant that helps protect cells from damage caused by free radicals and also plays a role in the absorption of iron from plant-based foods. It is found in a variety of fruits and vegetables, including citrus fruits (oranges, lemons, grapefruits), strawberries, kiwis, tomatoes, broccoli, and bell peppers.

When the body does not receive an adequate supply of vitamin C over a prolonged period, the stores of the vitamin in the body become depleted. Without enough vitamin C, the body is unable to produce collagen, leading to the development of scurvy.

In conclusion, scurvy is caused by a deficiency of vitamin C in the diet. It is important to consume a balanced diet that includes a variety of fruits and vegetables to ensure an adequate intake of this essential nutrient.