Escarbó

Es carbó is a term used in some Catalan texts to refer to scurvy, the disease caused by chronic vitamin C deficiency. Scurvy results from prolonged inadequate intake of fresh fruits and vegetables and has historically affected sailors, soldiers, and populations with restricted diets. The condition is characterized by gum inflammation and bleeding, loose teeth, anemia, bruising, joint and muscle pains, poor wound healing, and fatigue. In severe cases, it can lead to anemia, edema, and, if untreated, potentially life-threatening complications. Diagnosis is largely clinical, supported by dietary history; laboratory tests can confirm low vitamin C levels but treatment is primarily dietary and therapeutic.

Prevention relies on a regular intake of vitamin C through fruits and vegetables, such as citrus fruits, berries, kiwis, and leafy greens. In the 18th century, naval authorities began fortifying rations with citrus juice, which dramatically reduced mortality from scurvy after the work of James Lind demonstrated the disease’s response to citrus-based remedies. Treatment today involves restoring vitamin C levels through diet or supplements, with rapid improvement commonly observed within days.

Etymology: in Catalan, escorbut is the standard term for scurvy, while escarbó appears in some dialectal or historical texts as a variant. The word ultimately derives from French scorbut and medieval Latin scorbutus.

See also: vitamin C, scurvy, James Lind, nutrition.