The vitamin deficiency that leads to scurvy is a lack of vitamin C, also known as ascorbic acid. Vitamin C is crucial for the synthesis of collagen, which is a structural protein that maintains the integrity of connective tissues, skin, and blood vessels. Without adequate vitamin C, the body cannot properly repair and maintain tissues, leading to symptoms associated with scurvy, such as swollen gums, joint pain, and fatigue. This deficiency was historically common among sailors who had limited access to fresh fruits and vegetables during long sea voyages. Increasing fruit and vegetable intake can prevent and treat scurvy effectively.