Copper is a cofactor for enzymes involved in a wide variety of processes, such as ATP production and protection from free radical-induced oxidative damage.
Superoxide dismutase is a copper dependent enzyme that protects cell membranes against peroxidative damage by superoxide radicals generated during inflammation.
Copper is widely distributed in nature, both in plants and animals. It appears that the copper content of plants is not influenced significantly by the soil.
The copper content of food varies widely, reflecting the origin of the food and the condition under which the food was produced, handled and prepared for used.
Although organ meats, such as liver, are likely the best sources of copper, it is also found in shellfish, whole grains products, mushrooms, nuts and legumes.
Dried fruits also a good source of copper.
Recommended dietary copper allowances range from 340 ug per day for 1 to 3 years old children to 1300 ug per day for lactating woman.
Food sources of copper
