What is copper?

Copper is an essential trace element in the body and is involved in blood formation, cell protection and energy supply. It ensures the stability of connective tissue including skin and bones and is involved in the formation of the tanning pigment melanin.

Copper is absorbed in the small intestine and transported in the blood bound to a special protein (coeruloplasmin). It is stored in the body in the muscles, bones, liver, brain and blood. Excess copper is mainly transported to the intestines in the bile and excreted in the stool.

Copper is mainly found in animal foods such as offal, fish and shellfish. However, plant foods such as nuts, oilseeds, cocoa, pulses, wheat germ and some spices are also rich in copper. Drinking water also contains copper. However, the content is subject to strong fluctuations.

A disturbance of the copper metabolism can lead to health problems, whereby an overload of copper should be avoided just as much as a copper deficiency.

An excess, as occurs in Wilson's disease, leads to an abnormal accumulation of copper in various tissues, particularly in the liver and brain. This in turn can lead to gastrointestinal colic, liver damage and neurological problems.

A deficiency, as occurs in Menkes' disease, leads to developmental delays, anemia, neurological problems and hair and skin changes.

Examples of copper-rich foods:

Well combined supplements...

Copper competes with some other micronutrients such as iron and zinc. For example, taking high doses of zinc (> 40 mg daily) over a long period of time can promote copper deficiency in adults. Taking high doses of iron can also have a negative effect on copper levels. It is therefore important to coordinate supplements and give preference to preparations that provide several trace elements such as copper, iron and zinc. These are generally lower in dosage and guarantee even absorption without displacing other micronutrients.

What Does Genetics Have to Do with It?