Copper is an essential trace mineral present in all body tissues, which plays a role in the formation of connective tissue, and in the growth and normal functioning of muscles and the immune and nervous systems.
Along with iron, it is a critical component in the formation of red blood cells and influences the functioning of the heart and arteries, helps prevent bone defects such as osteoporosis and osteoarthritis, and promotes healthy connective tissues (hair, skin, nails, tendons, ligaments and blood vessels).
Plants: Beans, whole grains, soy flour, wheat bran, almonds, avocados, garlic, oats, blackstrap molasses, beets and lentils, mushrooms, spinach, greens, seeds, raw cashews, raw walnuts, tempeh & barley.
Animal: Liver and other organ meats, seafood. Oysters are the richest sources of copper in nature.
NOTE: Copper also enters the human body through drinking water distributed in copper pipes and by using copper cookware. The copper content in food is often lost because of prolonged storage in tin cans and in foods that are high in acid content.
« Boron, vitamin C, selenium, manganese, and molybdenum can affect levels of copper in the body. Zinc can lower copper stores.