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Studies - Food Base Copper |
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 Studies carried out on Copper are:
1. Vinson, J.A.; "Human Skin absorption of Copper yeast", Unpublished Data, 1988.
'The amount of copper absorbed increases linearly with time so that an 8 hour application would produce an absorption of almost 20%.'
2. Vinson, J.A.; "Bioavailability of Copper", Unpublished Data, 1981.
'Copper Yeast is more bioavailable in blood than Inorganic and Amino Acid Chelated Copper.'
3. Horwitz,; "Mechanism and effect of excess copper supplementation on body lipids", Advances in Diet and Nutrition, 1985.
'Extrapolation of these results to humans would indicate that excess copper supplementation is beneficial with respect to heart disease risk.'
4. Vinson J.A.; Bose P.; Lemoine L. and Hsaio K., 1989 in Southgate D.A.T.; Johnson I.T. and Fenwick G.R., (Eds.), Nutrient Availability: Chemical and Biological Aspects, 125-127, Royal Society of Chemistry, Thomas Graham House, Cambridge, U.K.
'Yeast trace elements and natural vitamins are more slowly absorbed in animals and man; are more bioavailable; and are therefore the preferred form for supplementation.'
5. Vinson J.A., "Comparative Human Bioavailability of Copper", Unpublished Data, 1986.
'The Copper Yeast was more absorbed and retained than other forms of Copper and is thus the form recommended for human consumption.'
6. Vinson, J.A., "Effect of Copper Yeast on Adjuvant-Induced Arthritis", Unpublished Data, 1986. |
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