ABSTRACT
Copper (Cu) is a ubiquitous essential trace element, which presents in almost all tissues of the body. Cu in a metallic form is non-poisonous but some of their salts are poisoned nature. Cu salts are readily available and found in commercial products such as fungicide and insecticides. Cu in small doses acts as an emetic, however, larger dose causes gastrointestinal irritation. The foods that have large content of Cu are shellfish, nuts, seeds, soybean, legumes, wheat, coconut, and avocado. Acute Cu intoxication is a major form of suicide in India. Contaminated water supply is one of the main exogenous Cu poisonings in children. Cu-induced hemolysis is occasionally seen in chronic hemodialysis patients. Endogenous Cu toxicity plays a central role in Wilson’s disease as well as Indian childhood cirrhosis, two serious hepatic diseases that result from the genetic predisposition to the hepatic accumulation of Cu. Along with supportive therapy, chelating agents are used in Cu toxicity. This chapter discusses properties, uses, sources of Cu and its exposure, toxic dose, toxicokinetics, mechanism of toxicity, clinical presentations, diagnosis and management of Cu toxicity.
