Scurvy is a disease that develops as a result of vitamin C (ascorbic acid) deficiency in the body. Although its prevalence has decreased today, it can still occur, especially in individuals with nutritional deficiencies. Since the human body cannot synthesize vitamin C, it must be obtained externally through diet. Absorbed vitamin C is distributed throughout the body's tissues; it is most concentrated in glandular tissues, while present in lower concentrations in muscle and fat tissue. Excess vitamin C is excreted via the kidneys. In a healthy individual, the total vitamin C store is approximately 1500 milligrams; inadequate dietary intake of vitamin C for at least three months, leading to a drop below 350 milligrams, can lead to the development of scurvy. Vitamin C neutralizes harmful free radicals produced by biochemical reactions in cells, thereby preventing oxidative damage to DNA and proteins. Due to its critical role in collagen synthesis, its deficiency causes structural abnormalities in collagen-containing tissues such as skin, cartilage, bone, teeth, and blood vessel walls; for instance, gum bleeding is commonly observed. Furthermore, it contributes to the production of certain hormones and increases blood hemoglobin levels by enhancing iron absorption from the digestive system.