Copper
Information
The Benefits of Copper
By: Dr. George Obikoya
Copper is essential for life, which means that
the human body must have copper to stay healthy. This mineral helps
transport oxygen through your body, maintain hair color, and is
used to make hormones. In fact, for a variety of biochemical processes
in the body to operate normally, copper must be a part of our diet.
To be healthy you need a diet adequate in protein, carbohydrates,
fats, vitamins, and minerals. Essential trace minerals, including
copper, are needed only in very small amounts, which is why they
are called 'micronutrients'. They are, nonetheless important, if
not vital to good health.
Copper is necessary for the growth, development,
and maintenance of bone, connective tissue, brain, heart, and many
other body organs. It is involved in the formation of red blood
cells, the absorption and utilization of iron, and the synthesis
and release of life-sustaining proteins and enzymes. These enzymes
in turn produce cellular energy and regulate nerve transmission,
blood clotting, and oxygen transport. Copper stimulates the immune
system to fight infections, repair injured tissues, and promote
healing. Copper also helps to neutralize "free-radicals"
which can cause severe damage to cells.
Copper is also needed for certain critical enzymes
to function in the body. These enzymes are involved with energy
metabolism, the way that the body gives you the energy to function.
Too little copper in the body can actually directly lead to disease.
Furthermore, Copper is involved in the functioning of the nervous
system, in maintaining the balance of other useful metals in the
body such as zinc and molybdenum, and possibly other body functions.
Copper is a natural ingredient in many foods. It is typically present
in mineral rich foods like vegetables (potatoes), legumes (beans
and peas), nuts (peanuts and pecans), grains (wheat and rye), fruits
(peach and raisin), and, yes, even chocolate!
If you're supplementing with zinc, it's especially
important to take copper; zinc interferes with your body's ability
to absorb copper. You need just a bit of copper, 1 to 2 mg daily,
the amount in most multivitamins. People with poor diets, often
including the elderly who may not able to care for themselves and
people in places where it is difficult to get proper nutrition,
may not take in enough copper to meet the body's needs. In addition,
a small number of people in rare cases have genetic sensitivities
that make it difficult for them to either absorb copper when the
body needs it (Menke's Disease), or get rid of it when the body
does not need it (Wilson's Disease).
We now can define the genetic bases of these diseases.
And, contrary to common myth, the fetus, infants, and children are
not particularly susceptible to copper toxicity. In fact, the fetus,
late in development, actually stores copper in preparation for nutritional
needs after birth. Recent research has revealed that the very young
have special biochemical mechanisms for adequately managing copper
in the body while their permanent life-long mechanisms develop and
mature.
Some believe that they should wear copper bracelets to cure arthritis.
It is possible that bits of Copper are absorbed through the skin
to and have antioxidant effects on the condition but the research
evidence for this is inconclusive. Copper is an essential nutrient
required by the body in daily dietary amounts of 1 to 2 milligrams
for adults (1/2 to 1 milligram for children). This can be obtained
by eating normal amounts of the copper-rich foods indicated earlier.
Copper supplements are generally not recommended
for healthy adults who consume a well-balanced diet and eat a wide
range of foods. However, copper supplementation is necessary for
premature or low birth weight infants, infants being fed unfortified
formula or cow's milk during the first year of life, and malnourished
young children. Most good mulvitivamins will provide you with the
proper levels of Copper, so additional supplementation is not required.
Copper supplementation should also be considered
for individuals who have illnesses that reduce digestion (a danger
for children with frequent episodes of diarrhea or infections and
for alcoholics), are unable to eat sufficient quantities of food
(a problem for many elderly people, persons with eating disorders,
on diets, or who are chronically ill), take medications which block
the body's use of copper, are being treated for anemia with iron
supplementation, are recovering from other serious illness or injury,
or are at risk for osteoporosis.
Supplementation should always be administered under a doctor's supervision
and caution should be exercised not to exceed the recommended doses.
If supplements are to be taken, the doctor and consumer alike should
become aware that different forms of copper have different absorption
rates in the body. For example, cupric oxide is the most common
and least expensive form of copper, but also has the least absorption
rate. Copper gluconate, sulfate, and carbonate have much higher
absorption rates than cupric oxide, but are (of course) slightly
more expensive.
For the general population, copper is not toxic during the normal
course of daily life. However, certain individual with rare genetic
disease (i.e., Wilson's Disease) need to be vigilant about monitoring
the levels of copper in their bodies and managing it in consultation
with their physician or health professional.
A good multivitamin is the foundation of health
and nutrition. Take a look at our scientific reviews of many of
the popular brands for factors such as ingredients, areas of improvement,
quality level, and overall value. If you are looking for a high
quality liquid multivitamin, we suggest that you take a look at
the Multivitamin
Product Comparisons.
References
Biochemistry; Mary K. Campbell, 1991
Dietary Reference Intake for Vitamin A, Vitamin K, Arsenic, Boron,
Chromium, Copper, Iodine, Iron,
Manganese, Molybdenum, Nickel, Silicon, Vanadium and Zinc, National
Academy of Science/Institute of Medicine, 2000
Modern Nutrition in Health and Disease; Maurice E. Shils, M.D.,
Sc.D. et al, Williams & Wilkins, 9th edition, 1999.
Understanding Nutrition; 5th Edition, Whitney, Hamilton, Rolfes,
1990
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