Four doctors in China found it even boosted brain function among patients who'd experienced a common and serious medical event.
With global dementia cases reportedly projected to reach more than 150 million by 2050, four medical doctors in China set out to identify a choice that’s in your power to keep your brain and nervous system working at their best—specifically, “the role of micronutrients in reducing cognitive decline.”
The study, led by four anesthesiologists in China and published July 2025 in the peer-reviewed Scientific Reports, examined how the amount of copper a person eats might be connected to how well their brain functions—especially for older adults in the United States. “Particularly in the elderly population,” they said, “vitamin and mineral supplementation is thought to potentially help maintain cognitive function and even prevent dementia.” They added that “the imbalance of certain micronutrients such as zinc, selenium, and copper in the brain is considered … to be associated with cognitive decline and the development of neurodegenerative diseases.”
We might think of copper as a valuable raw material for its utility with money or construction, but the Cleveland Clinic explains that, similar to iron and zinc, copper is an essential mineral that supports the body’s physiology—specifically the heart and oxygen levels, the immune system, bones, and healthy skin—in protective ways. Related to brain health, the researchers for the current study dubbed copper “an essential trace element” involved in “neurotransmitter synthesis, cellular energy production, and antioxidant defenses.”
The doctors analyzed health data that had been collected between 2011 and 2014 from 2,420 adults aged 60 and older. Using detailed food surveys, participants had self-reported what they ate before participating in timed cognitive skills tests such as recalling words, naming animals, and matching symbols to numbers. In the end? “Higher copper intake was associated with higher cognitive scores.”
They observed the most striking results among people who had previously suffered a stroke.
However, the team notes that consuming too much copper can also pose a threat: “Though copper is necessary for proper functioning of the brain, and deficiencies can lead to neurological disorders, excessive copper can be toxic, leading to oxidative stress and neurodegeneration.” The researchers found that optimal cognitive results occurred when people consumed 1.22 milligrams (mg) or 1,220 micrograms (mcg) daily—just slightly more than the Recommended Dietary Allowance (RDA) suggested for most adults of 900 micrograms per day.
Most people can get the copper they need from a diverse, balanced diet. Mount Sinai Health Library lists the following as foods that contain copper:
- Black pepper
- Oysters and other shellfish
- Whole grains
- Beans
- Nuts
- Potatoes
- Organ meats (kidneys, liver)
- Dark leafy greens
- Dried fruits such as prunes
- Cocoa
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