Scurvy, a potentially fatal condition resulting from inadequate vitamin C (ascorbic acid), has been known and feared since ancient times. Its prevention and cure were associated with consumption of fresh fruits, especially citrus, but it wasn't until 1928 that the antiscorbutic factor was identified. Vitamin C is synthesized in almost all species, the exceptions are the primates, including humans, guinea pigs, fish, fruit-eating bats, insects, and some birds. Animals unable to synthesize this vitamin require a dietary source for normal maintenance. The conception that vitamin C's sole function is to prevent scurvy has been revised in recent years. Small quantities of vitamin C are sufficient to prevent and cure scurvy; however, excessive quantities may be required to maintain good health during adverse environmental conditions, physiological stress, and certain ailments. Antioxidant vitamins have received significant attention for their roles in animal and human health by inactivating dangerous free radicals produced during normal cellular activity and from various stressors.

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