The human body contains more copper than any other mineral,
except iron and zinc, and has been known to be essential
for both human and animal health since the earliest days of
Western medicine. Yet even now the full range of copper's
many functions is believed to be imperfectly understood,
and researchers are still learning more. Copper
principally acts within the body as a key component of many
of the enzymes which govern its vital physiological
processes and biochemical reactions. Perhaps most
importantly, different copper dependent enzymes are vital
for the production of energy within cells, for the
production of collagen, a protein essential for the health
and strength of the body's connective tissue, and for the
metabolism of a number of important neuro-transmitting
hormones within the brain and central nervous system.
More specifically, low blood levels of copper have been
associated with anaemia, poor functioning of the immune
system, and raised cholesterol levels, to name but a few.
But nutritional therapists are most likely to recommend
increased copper intake as a safeguard against the
demineralisation of bones, leading to osteoporosis, and
particularly in the treatment of rheumatoid arthritis.
Copper is known to help in the body's production of
superoxide dismutase, a powerful anti-inflammatory enzyme,
which may well account for this effect; and there's
evidence for the effectiveness of supplements of the safe
compound, copper sebacate, and the wearing of copper wrist
bands as alleviatory treatments. Copper is also
important as an anti-oxidant, but care needs to be taken
because both in excess and deficiency it can also function
as a pro-oxidant, potentially accelerating the damage to
and degeneration of the organism which may be caused by
free radicals. Copper's interaction with zinc, one of the
most vital minerals for human health, is particularly
important in this context. High intakes of copper are
associated with deficiencies of zinc, and the reverse is
also true. High levels of copper, with low zinc, have
been identified as a factor in correspondingly high levels
of oxidised low-density lipids (LDL), or "bad cholesterol";
a key risk factor for the development of atherosclerosis
(hardening of the arteries), still one of the major causes
of premature death in the West. And it's worth noting in
this context that adequate amounts of both copper and zinc
are required for the production of superoxide dismutase,
one of the body's most important anti-oxidant enzymes. Low
zinc levels caused by excess copper have also been
associated with mental problems such as depression, anxiety
and even schizophrenia.
Achieving the right balance of intake of the minerals is
therefore crucially important and the ratio of 1, copper:
10, zinc is generally recommended. A similar relationship
exists between copper and iron, with an excess of one
leading to a deficiency of the other; both excess and
deficiency having potentially serious long-term
consequences for health. Copper dependent enzymes are also
closely involved in the metabolism of vitamin C, and there
is some, though inconclusive, evidence that high intakes of
the vitamin may increase the body's demand for copper.
This is not to suggest that vitamin C intake should be
restricted, because the health benefits of this nutrient
are far too powerful for that. But it is yet another
example of the body's holistic functioning; meaning that it
is rarely if ever a good idea to supplement with high doses
of a single nutrient, and that attention needs always to be
paid to obtaining a balanced and comprehensive
supplementation programme. A wide variety of foods are
useful sources of dietary copper, but the problem is that
the richest ones, liver and shellfish particularly, are
foods which not everyone finds easily palatable or
accessible. Nuts and pulses, whole-grain cereals and green
vegetables may also provide a certain amount, but levels
have been badly affected by the demineralisation of farm
soils. A further problem is that dietary copper is often
poorly absorbed, particularly when the diet is high in
refined carbohydrates or artificial sweeteners.
The risks of copper toxicity appear to be low, although
prolonged high doses may sometimes give rise to liver
problems. The US Food and Nutrition Board has therefore
prescribed an upper safe limit of 10 mg per day for copper
consumption. Some authorities, however, argue that the
potential pro-oxidant action of copper, and its interaction
with other vital minerals, particularly zinc, makes this
limit too high for safety; and certainly for optimal
health. That said, the US Recommended Dietary
Allowances (RDA) for copper of just 2 mg has, like all
RDAs, been set only at the level judged sufficient for the
avoidance of outright deficiency and is almost certainly
well below the level required for optimal health. European
authorities have not set an RDA, but figures for the UK
suggest that average copper intake may be as low as 1.6 mg,
with the corollary that 50% of the populace fails to
achieve even this low figure. Figures for the US are
likely to be similar, and the presumption must therefore be
that most people in the West are far more likely to suffer
from a deficiency than an excess of copper.
The potentially harmful interaction with other minerals
means, however, that any supplementation of copper should
be undertaken only as a part of a comprehensive
multi-mineral and multi-vitamin regime.
----------------------------------------------------
Steve Smith is a freelance copywriter specialising in
direct marketing and with a particular interest in health
products. Find out more at
http://www.sisyphuspublicationsonline.com/LiquidNutrition/In
formation.htm
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