Ingredient - Copper


Copper is an essential trace element for our body which must be supplied every day by our food since it is not synthesized by our body.


Copper has multiple benefits for our body such as:

- Antibacterial and antiviral effects. It therefore helps to take it for colds and flu-like illnesses.
- An anti-anaemic effect by promoting the absorption of iron, one of the constituents of haemoglobin in red blood cells,
- The production of melanin (the skin's natural pigment, responsible for its colouring), since it is one of the essential cofactors for this synthesis reaction,
- An antioxidant role by preventing the formation of free radicals thus combatting ageing in all of the body's cells,
- It is a cofactor for several enzymes that are part of different metabolic processes (carbohydrates, lipids, proteins),
- It strengthens the immune system by enabling production of the antibodies that combat pathogens,
- A role in bone mineralisation and helping to maintain cartilage.


Copper is found mainly in animals' livers and in spirulina, mushrooms, dark chocolate (cocoa being rich in copper), snails, cashews, coffee and oysters.


The recommended daily intake of copper for men is 1.3 mg and 1 mg for women. The upper safe limit (limit where no health risk has been recorded) is 5 mg.

Copper deficiency is very rare if you have a balanced diet because this compound is in a lot of different foods. However, some people such as premature infants or people with digestive illnesses may be at higher risk of developing a deficiency of this mineral.

Be careful because consuming too much iron, zinc, vitamin C or alcohol can decrease the intestinal absorption of copper.

You should not exceed 5 mg of copper per day also, otherwise you may experience liver issues.