Skip to main content
SpringerLink
Log in

Copper Bioavailability and Metabolism

  • Book
  • © 1989

Overview

Editors:
  1. Constance Kies

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

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

This is a preview of subscription content, log in via an institution to check access.

Access this book

Log in via an institution
eBook USD 99.00
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book USD 129.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Other ways to access

Licence this eBook for your library

Institutional subscriptions

Table of contents (26 chapters)

  1. Front Matter

    Pages i-xii
    Download chapter 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
Back to top

Keywords

About this book

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.

Editors and Affiliations

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

    Constance Kies

Bibliographic Information

  • Book Title: Copper Bioavailability and Metabolism

  • Editors: Constance Kies

  • DOI: https://doi.org/10.1007/978-1-4613-0537-8

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Business Media, LLC, part of Springer Nature 1989

  • Softcover ISBN: 978-1-4612-7855-9Published: 19 September 2011

  • eBook ISBN: 978-1-4613-0537-8Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: XII, 307

  • Topics: Biochemistry, general

Publish with us

Policies and ethics

Back to top

Search

Navigation