Copper is an essential trace element in the human body. The Recommended Dietary Allowance (RDA) for adults 19 years of age and older is 900 micrograms daily for men and women. Pregnancy and lactation requires 1,300 micrograms daily, with a slightly lower amount of 1,000 micrograms recommended daily for younger ages of 14-18 years.
Most foods contain traces of copper. Shellfish, liver, and egg yolks are particularly good sources. Copper is a cofactor for several oxidase enzymes. These enzymes are vital for metabolism (such as cytochrome C oxidase) as well as antioxidant function (superoxide dismutase, for example). Copper is also essential for enzymes that serve in connective tissue formation, neurotransmitter metabolism, iron metabolism, and a myriad of other processes.
Absorption and Transport:
About 50% of ingested copper is absorbed. The majority, 90-95%, of plasma copper is bound to the protein ceruloplasmin. The rest is associated with albumin and free amino acids. Increased zinc consumption interferes with normal copper absorption from the gastrointestinal tract causing hypocupremia.
