Copper (Cu)

Copper (Cu)

Daily dose

Here are the recommended dietary intakes for copper.

Age - Recommended dietary intake (µg/day) - Tolerable upper intake (µg/day)

  • Child from 1 to 3 years - 340 - 1000
  • Children from 4 to 8 years - 440 - 3000
  • Child from 9 to 13 years - 700 - 5000
  • Teenager from 14 to 18 years - 890 - 8000
  • Adult from 19 to 30 years - 900 - 10.000
  • Adult 31-50 years - 900 - 10.000
  • Adult 51-70 years - 900 - 10.000
  • Adult over 70 - 900 - 10.000
  • Pregnancy - 1000 - (- 18 years - 8000 / + 18 years: 10.000)
  • Breastfeeding - 1300 - (- 18 years: 8000 /+ 18 years: 10.000)

Properties

  • Development of certain molecules and proteins essential for the human body (haemoglobin, melanin, etc.).
  • Enzyme cofactor: participates in the action of many enzymes and therefore in the proper functioning of the metabolism. It is involved in the metabolism of glucose (oxidation), lipids and proteins.
  • Formation of red blood cells: Copper allows the assimilation of iron and participates in the production of red blood cells and in the synthesis of proteins.
  • A powerful antioxidant, copper helps fight oxidative stress and cellular ageing, and stimulates the immune system.
  • Bone mineralisation: Copper is involved in the growth and maintenance of bone mass and cartilage. It is particularly effective in fighting osteoporosis and osteoarthritis.
  • Copper has many other benefits as it also enables the synthesis of melanin and has a positive effect on the immune and nervous systems.

Indications

Requirement

A balanced diet provides the body with enough copper.

Copper deficiency is very rare.

In some cases (premature babies, parenteral nutrition) copper deficiency can occur.

A copper-containing supplement is usually sufficient to increase the blood level.

Signs of copper deficiency include anaemia (normocytic hypochromic), leukopenia (low white blood cells), neutropenia (low neutrophils) and osteoporosis in infants and growing children.

Excess

There are very few studies on the long-term effects of excessive copper intake.

Although the risk of adverse effects from excessive copper intake from food and dietary supplements appears to be low, recent scientific studies have cast doubt on this claim.

In fact, long-term exposure to copper appears to increase the risk of neurodegenerative diseases such as Alzheimer's and Parkinson's.

More research is needed before a clear conclusion can be drawn.

However, copper is still an essential metal, and these negative effects result from long-term exposure.

Exposure in excess of the maximum tolerable intake can cause damage, particularly to the liver.

Interaction of copper with zinc

A very high intake of zinc (much higher than the amount normally found in the diet) may reduce copper absorption.

High iron intake in infants can also interfere with copper absorption.

Chemical properties

The atomic symbol for copper is Cu and its atomic number is 29.

Its atomic weight is 63.546 and its density is 8.96 g.cm-3.

It is a reddish-brown metal in the same family as gold and silver.

It is found in the earth's crust and is essential to all forms of life and all living organisms.

Copper sulphate is a white, anhydrous salt composed of copper cations and sulphate anions.

It turns blue on contact with water and is therefore used to test for water in liquids or air.

The chemical formula of copper sulphate is CUSO4 or CUSO45H20 for its hydrated form.

Copper supplements

Copper supplements are particularly effective in supporting the nervous system in cases of fatigue, fighting iron deficiency and stimulating the immune system.

They can also be recommended to combat oxidative stress.

It is generally recommended to take a course of 2 to 3 months and not to exceed 1.25 mg of copper per day.

Copper sulphate, on the other hand, is used in botany to combat bacteria and weeds.

Nutrients containing copper

Common dietary sources of copper include organ meats, seafood, nuts and seeds.

It is also found in wheat bran cereals, legumes and whole-grain products.

Food, portions, amounts (mg)

  • Cooked calf's liver, 100g = 14.9
  • Oysters, 100g = 7,6
  • Lobster, cooked, 100g = 1,9
  • Squid, breaded and fried, 100g = 1,9
  • Clams, canned or steamed, 100g (8-12 medium) = 0,7
  • Octopus, 100g = 0,7
  • Crab, 100g = 0.6
  • Bitter chocolate 70 to 85% cocoa, 30g = 0.5
  • Raw snail, 100g = 0.4
  • Cooked beans, ½ cup = 0.4
  • Steamed scallop, 100g = 0.3
  • Cooked lentils, 100g = 0.3
  • Cooked chick peas, 85g = 0.3
  • Mussels, 100g = 0.2
  • Shrimps, 100g = 0.2
  • Dry roasted peanuts, 35g = 0.2
  • Cooked artichoke, 90g = 0.1
  • Raw white mushrooms, 35g = 0,1

 


Copper (Cu)