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Vitamin C is a water-soluble vitamin that is used in many tissues throughout the body. The adrenal gland contains the highest concentration of vitamin C, and the vitamin plays a crucial role in both the adrenal cortex and adrenal medulla [1]. Humans are one of the few species that cannot manufacture the vitamin in the body and must depend on diet or nutritional supplementation as a source of vitamin C. The best sources of vitamin C are fresh fruit (especially in the citrus family, including oranges, lemons, limes and tangerines), strawberries, cantaloupe and currants. Green leafy vegetables, including Brussel sprouts, collard greens, lettuce, cabbage, peas and asparagus, are also good sources.

During the early days of sea exploration, European sailors were often afflicted with scurvy. Private firms would supply a ship’s crew with food for long voyages. These firms charged a flat rate, so the cheaper the food supplied, the more money a firm would make. Common sailors were given salt fish, salt beef and rye crackers, all of which lack vitamin C. The officers got a few extras including potatoes, which contain vitamin C and protected them against scurvy. Sailors from other parts of the world didn’t get scurvy because they ate foods containing vitamin C. The Vikings ate sauerkraut and the Chinese ate bean sprouts, both of which are high in vitamin C. The name chemical name for vitamin C, ascorbic acid, is derived from a-, meaning without, and scorbuticus, meaning scurvy.

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