Copper (Cu) in blood (chromatography)
Copper is a vital trace element that plays an essential role in hemoglobin synthesis and activation of respiratory chain enzymes. It is a part of bones, cartilage, connective tissue and myelin sheaths. The main sources of copper for humans are foods such as nuts, chocolate, mushrooms, liver, cereals and dried fruits. Copper can also enter the body with water if it has been in contact with copper-containing objects, such as copper-containing dishes. After entering the gastrointestinal tract, copper is absorbed in the small intestine and combining with blood proteins is transported to the liver. Most of the copper in the blood is in a ceruloplasmin-bound state (about 95%), a smaller part is associated with serum albumins or is in a free state. With excessive intake of copper from food, the liver secretes its excess with bile and it is removed from the body with feces and urine.