[Copper in nutrition man: absorption and bioavailability]

Abstract

The bioavailability of copper is characterized by the efficiency of gastrointestinal absorption of this microelement and its further utilization. The paths of intestinal absorption of copper, further carrier in the blood and in hepatocites are investigated in the experiences on animals and on healthy volunteers with the use of stable isotopes 65Cu and 63Cu. Enterohepatic circulation and bile secretion control the maintenance of copper nutritional status besides the intestinal absorption of copper. The role of a series of the food factors in absorption of copper in gastrointestinal tract is considered, major of which being proteins, amino acides, fructose, ascorbic acid, phytates, divalent cations and some other components of food.