• Copper is required for growth and development of body tissues and organs. It plays a role in the process of red blood cells formation and can help regulate blood clotting, oxygen transport and nerve transmission
• Copper stimulates the immune function and helps fight free radicals which are partly responsible for the aging process
• Trace elements like copper can’t be produced by the body so they must be ingested from food or dietary supplements. Good sources include: seafood, nuts, whole grains, chocolate and legumes

Good health requires a balanced diet of carbohydrates, protein, fats, vitamins, and minerals. Essential trace minerals, of which copper is one, are required but only in small quantities.

Copper is required for the development and growth of connective tissues, bone, the heart, the brain and many other bodily tissues and organs. It has an important role to play in the process red blood cells formation, and also assists in the utilization and absorption of iron. It is also critical for the release and synthesis of proteins and enzymes which are critical to sustaining life. The resulting enzymes produce energy at a cellular level and regulate blood clotting, oxygen transport and nerve transmission.

Copper stimulates the immune function to fight disease and infections, and it also helps to repair damaged or injured tissues by promoting healing processes. Copper has an antioxidant role in that it helps to neutralize “free-radicals”. Free radicals are known to damage cell proteins and genetic material and leave cells vulnerable to cancer. Free radicals are also thought to be partly responsible for the aging process as well as a variety of illnesses and conditions. Antioxidants enzymes can help neutralize free radicals, and in doing so may limit or stop some of the damage they cause.

Trace elements like Copper cannot be produced by the human body and therefore must be ingested from food or dietary supplements. Good sources of copper include organ meats (e.g. liver), seafood (particularly shellfish), nuts, whole grains, chocolate and legumes (lentils and beans). Other dietary sources containing copper include potatoes, cereals, red meat, peas, mushrooms, some leafy green vegetables (e.g. kale), and some fruits (e.g. papaya, apples and coconut). Although rice, chicken and tea are relatively low in copper, they are significant sources because they tend to be consumed in relatively large quantities.

The amount of copper that is available to the body for absorption depends largely on the chemical form of the copper that is ingested in food. Other factors affecting absorption include the nutritional content of the individual’s overall diet and the state of well-being and health of that person.

People who suffer from disorders which affect the digestive system may not be able to absorb copper in sufficient quantities, even if they consume foodstuffs that are rich in it. Regardless of the state of an individual’s health and diet, some forms of copper will not dissolve in the acids that are contained within the stomach acids so when they are in the stomach or small intestine, they cannot be absorbed. Additionally some food types may consist of fibers which are indigestible. These fibers can bind with copper and that would prevent absorption. High intakes of zinc, iron and Vitamin C can also have an adverse effect on the absorption of copper.

Copper deficiency can lead to tissue injury or disease, and even death in extreme cases. If the body does not ingest enough copper, copper stores contained within the liver will be decreased, leading to conditions linked to copper deficiency. If excessive copper is ingested, copper toxicity can result which can also lead disease and tissue injury. However, deficiency and excess are two ends of a broad spectrum, as the human body is highly adept at adapting to a wide range of copper intakes.

The information supplied in this article is not to be considered as medical advice and is for educational purposes only.