Copper Bioavailability and Metabolism

1. Front Matter

   Pages i-xii

   PDF

2. Copper in Foods and Factors Affecting Its Availability

   1. Food Sources of Dietary Copper

      • Constance Kies

      Pages 1-20

   2. Stable Isotope Studies of the Effect of Dietary Copper on Copper Absorption and Excretion

      • Judith R. Turnlund

      Pages 21-28

   3. Influence of Ascorbic Acid, Zinc, Iron, Sucrose and Fructose on Copper Status

      • Mary Ann Johnson

      Pages 29-43

   4. Copper Absorption as Affected by Supplemental Calcium, Magnesium, Manganese, Selenium and Potassium

      • Constance Kies, Janice M. Harms

      Pages 45-58

   5. The Type of Dietary Carbohydrate Consumed During Pregnancy and Lactation Determines Copper Status of the Fetus and the Neonate Rat

      • Meira Fields, Charles G. Lewis, Todd Beal

      Pages 59-70

   6. Factors Affecting Copper Absorption in Humans and Animals

      • Phyllis E. Johnson

      Pages 71-79

   7. Inhibitors of Copper Bioutilization: Fiber, Lead, Phytate and Tannins

      • Constance Kies, Josephine Umoren

      Pages 81-93

3. Copper Absorption and Transport

   1. Copper Transport: Insights into a Ceruloplasmin-Based Delivery System

      • Edward D. Harris, Susan S. Percival

      Pages 95-102

   2. The Biodistribution of Radiocopper-Labeled Compounds

      • Janet A. Mercer-Smith, Dean A. Cole, Jeanette C. Roberts, Dawn Lewis, Melissa J. Behr, David K. Lavallee

      Pages 103-121

   3. Metalloforms of Metallothionein Induced by Parenteral Copper: The Influence of Route of Administration

      • Charles C. McCormick, Lih-Yuan Lin, James C. Fleet

      Pages 123-130

   4. Mechanism of Copper Transport and Delivery in Mammals: Review and Recent Findings

      • C. A. Goode, C. T. Dinh, M. C. Linder

      Pages 131-144

4. Copper Metabolism and Physiological Effects

   1. Copper and Zinc Status in Moderate Alcohol Intake

      • Nesba A. Frimpong, Juliette Louis-Charles

      Pages 145-154

   2. Effect of Estrogen on Serum and Tissue Levels of Copper and Zinc

      • Sudha W. Mehta, Renee’ Eikum

      Pages 155-162

   3. Effects of Exercise Training on Human Copper and Zinc Nutriture

      • Henry C. Lukaski

      Pages 163-170

   4. Serum Total Cholesterol and HDL-Cholesterol Levels as Associated with Copper and Zinc Intake in Physically Active and Sedentary Elderly Men and Women

      • Josephine Umoren

      Pages 171-181

   5. Modulation of Long Chain Fatty Acid Unsaturation by Dietary Copper

      • Stephen C. Cunnane

      Pages 183-195

   6. Ischemic Heart Disease as Copper Deficiency

      • Leslie M. Klevay

      Pages 197-208

   7. Copper Complexes Stimulate Hemopoiesis and Lymphopoiesis

      • Lee S. F. Soderberg, John B. Barnett, J. R. J. Sorenson

      Pages 209-217

   8. Exocrine Pancreatic Function of Rats Consuming a High-Fructose, Low-Copper Diet

      • Charles G. Lewis, Meira Fields

      Pages 219-227

Nutrition is truly a science of the 20th century. That physiological disabilities could be caused by a lack of exogenous substances which could be supplied by foods is a concept of relatively recent origins. It is not surprising, therefore, that, until the last few years, much of nutritional science research was tied to: 1) establishing a cause and effect relationship between a physiological problem and its cure/prevention by a chemical substance in food; 2) quantifying the amount of the substance (nutrient) needed to prevent deficiency symptoms; and 3) quantifying the amounts of nutrients found in various food substances. That a nutrient might be present in apparently adequate amounts in foods consumed by an individual but could not be fully utilized because of the concurrent consumption of anti-nutrients has been recognized as being an important problem as, for example, iodine-deficiency goiters resulting from consumption of gOitrigens. That less specific, less dramatic interactions among nutrients and among nutrients and other food components might enhance or inhibit the absorption of nutrients from the intestines or of the metabolism of nutrients within the body is an area of current concern.

• Calcium
• Fructose
• alcohol
• antioxidant
• bioavailability
• copper
• enzyme
• enzymes
• food
• metabolism
• nutrition
• sorption

• Department of Human Nutrition and Food Service Management, University of Nebraska, Lincoln, USA

  Constance Kies

Policies and ethics