How important is copper micronutrient?

Copper (Cu) is an essential trace mineral required for the survival of the body and is found in all body tissues. Due to the conversion between the two oxidation states Cu2+/Cu+, copper becomes an essential element for all organisms with oxidative metabolism.

Cu is a cofactor of several enzymes and/or structural components and is involved in many important physiological pathways such as energy metabolism, angiogenesis, hematology, response to hypoxia, and neurological or cancer treatment.

1. Function of copper

Cu is a component of several metalloenzymes, which act as oxidases in molecular oxygen reduction. The relatively high redox potential for the Cu2+/Cu+ system is utilized by many enzymes for oxidative reactions, which are involved in physiological processes such as energy metabolism, cellular protection from oxidation, and iron metabolism. Cu also has antibacterial properties. It accumulates at sites of inflammation, important for IL-2 production and response. Cu has a role in T-cell proliferation and antibody production and cellular immunity.

2. Subjects suffering from Cu deficiency

Cu deficiency in humans is rare but can occur through a variety of mechanisms.

– Observed in premature and low birth weight infants with low hepatic copper stores

– Infants who were given formula too early or in those who recovered from malnutrition associated with persistent diarrhea and were fed cow’s milk.

– Malnourished children.

– Patients receiving parenteral nutrition for a long time without adequate Cu supply.

– People with malabsorption syndrome.

– Low copper diets can lead to near Cu deficiency and a significant proportion of the population whose Western diets are calculated to not meet Cu requirements.

– Secondary Cu deficiency may be a consequence of a diet high in zinc because zinc competes for copper’s absorption site. Cu deficiency may also occur in patients with Wilson’s disease treated with Cu chelators (D-penicillamine or tetrathiomolybdate) and after gastrointestinal surgery.

– Inherited Cu deficiency:It occurs in male infants who carry a mutated X-linked gene. Cu is deficient in liver, serum, and essential copper proteins, including cytochrome-c oxidase, ceruloplasmin, and lysyl oxidase.

3. Symptoms of Cu deficiency

Clinical manifestations of Cu deficiency in humans are quite diverse.

– The early and common signs of acquired Cu deficiency are hematological manifestations such as anemia, leukopenia, neutropenia, and triclonal hypoplasia.

– Bone abnormalities including osteoporosis, fractures, and bone malformations are commonly observed in Cu-deficient low birth weight infants and young children.

– Acquired Cu deficiency may present with neurological symptoms, presenting clinically as the myelopathy observed in vitamin B12 deficiency.

4. Recommended demand for Cu

– Source: Cu is widely distributed in foods. Animal offal, seafood, nuts and seeds are the main sources of dietary copper. Cereal bran, wheat, and whole grain products are also sources of Cu.

– Determination of need: The main criterion used to estimate Cu requirement is based on a combination of indicators, including plasma Cu and ceruloplasmin concentration, erythrocyte superoxide dismutase activity, and Cu platelet concentrations in controlled Cu reduction studies.

– The recommended demand for Cu for Vietnamese people is based on the recommendations of IOM 2006. The recommended demand increases with age, increasing in pregnant and lactating women:

+Children 1-2 years old: 340 mcg/day

+Children 3-7 years old: 440 mcg/day

+Children 8-14 years old: 700 mcg/day

+ Children 15-19 years old: 890 mcg/day

+Adults from 20 years old: 900 mcg/day

+ Pregnant women: 1000 mcg/day

+Breastfeeding women: 1300 mcg/day

References:

[1] I. Scheiber, R. Dringen, and J. F. B. Mercer, “Copper: effects of deficiency and overload”, Met Ions Life Sci, vol 13, pp 359–387, 2013, doi: 10.1007/978-94-007- 7500-8_11.

[2] Le Danh Tuyen, Recommended nutritional needs for Vietnamese people. National Institute of Nutrition, 2016.

 

Article source: Nutrition Research and Development Institute (https://inrd.vn/)

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