Vitamin C, also known as ascorbic acid, was discovered in the mid-20th century. In the late 1700s, a disease known as scurvy was observed in sailors on long sea voyages. This disease was characterized by symptoms such as bleeding gums, joint pain, and skin rashes.
In the early 1900s, Scottish biochemist Dr. Albert Szent-Gyorgyi identified a substance in lemon juice that prevented scurvy. This substance was later named ascorbic acid and was recognized as an essential nutrient for human health.
Today, vitamin C is well understood for its role in immune function, collagen synthesis, and antioxidant activity. It is widely used in the prevention and treatment of scurvy and is considered an important component of a balanced diet. The discovery of vitamin C and its importance in human nutrition was a significant milestone in the field of nutrition science.