Copper Bioavailability and Metabolism

  • Constance Kies

Table of contents

  1. Front Matter
    Pages i-xii
  2. Copper in Foods and Factors Affecting Its Availability

  3. Copper Absorption and Transport

    1. Edward D. Harris, Susan S. Percival
      Pages 95-102
    2. Janet A. Mercer-Smith, Dean A. Cole, Jeanette C. Roberts, Dawn Lewis, Melissa J. Behr, David K. Lavallee
      Pages 103-121
    3. C. A. Goode, C. T. Dinh, M. C. Linder
      Pages 131-144
  4. Copper Metabolism and Physiological Effects

    1. Nesba A. Frimpong, Juliette Louis-Charles
      Pages 145-154
    2. Sudha W. Mehta, Renee’ Eikum
      Pages 155-162
    3. Leslie M. Klevay
      Pages 197-208
    4. Lee S. F. Soderberg, John B. Barnett, J. R. J. Sorenson
      Pages 209-217
    5. John R. J. Sorenson, Lee S. F. Soderberg, Mankulathu V. Chidambaram, Doris Torregrosa de la Rosa, Hamid Salari, Kyle Bond et al.
      Pages 229-234
    6. Milan Slavik, Tumkur R. Narasimhan, Christopher Riley, Jana Slavik
      Pages 235-242
    7. Judith Reffett Stabel, Jerry W. Spears
      Pages 243-252
    8. D. A. Cole, J. A. Mercer-Smith, J. K. Norman, S. A. Schreyer, K. P. Bullington, J. C. Roberts et al.
      Pages 259-272
    9. Agostino Molteni, William F. Ward, Yoon T. Kim, Ram Shetty, Loredana Brizio-Molteni, Raffaele Giura et al.
      Pages 273-285
    10. William F. Ward, Agostino Molteni, Chung-hsin Ts’ao, Harry Ischiropoulos
      Pages 287-302
  5. Back Matter
    Pages 303-307

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.


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

Editors and affiliations

  • Constance Kies
    • 1
  1. 1.Department of Human Nutrition and Food Service ManagementUniversity of NebraskaLincolnUSA

Bibliographic information