Most people receive sufficient amounts of the mineral copper in their diet, and too much copper can produce free radicals in a similar manner to iron. However, individuals consuming over 50 mg of zinc daily and/or a high level of fructose are advised to supplement their diet with 2 mg copper several times per week. Adequate copper nutritional status appears to be necessary for normal iron metabolism and red blood cell formation.* Copper is required by the body to convert iron into hemoglobin and is an essential constituent of many important body enzymes including a form of superoxide dismutase, a major cellular antioxidant that cannot be supplemented directly.