Copper

Copper

Copper is an essential mineral. Good food sources of copper include: liver, mollusks, oysters, crab meat, cashews, hazelnuts, sunflower seeds, and lentils.¹ The 100% Daily Value of Copper (based on 2000 kcal diet) is 2 mg,² but it has been revised to 0.9 mg as of May 27, 2016.⁸ The 100% Daily Value for pregnant or lactating women is 1.3 mg, effective as of January 1st, 2020.⁸

Forms

• Copper Gluconate: Copper gluconate is prepared by combining copper sulfate with gluconic acid, an organic acid produced by the fermentation of glucose from corn.

• Copper Lysinate: Copper lysinate is a bioavailable source of the essential mineral, copper. It is made by binding copper obtained from the mineral salt, copper sulfate, with the amino acid, lysine.

• Copper Oxide: Copper oxide occurs in nature as the minerals tenorite and paramelaconite.

Major Health Benefits

Copper is a constituent of many enzymes in the body, including the antioxidant enzyme superoxide dismutase (SOD). Copper functions in the formation of red blood cells, the protein hemoglobin, normal pigmentation, and collagen found in bone and connective tissue.³ In addition, copper contributes to normal function of immune and nervous system³ as well as the synthesis of hormone-like compounds, called prostaglandins, which may help regulate heart rate and blood pressure.⁴

Cautions

The Tolerable Upper Intake Level for Copper is 10 mg.⁵ Although Copper is important for antioxidant activities, high levels of copper may be associated with Alzheimer’s disease.⁶ Therefore, consuming above the tolerable upper intake level is not desirable. Furthermore, symptoms of acute copper toxicity can include nausea, vomiting and diarrhea.⁷