89 1. Introduction Safe food is one of the basic necessities of man. With increasing pollution and rampant use of pesticides safe food especially green vegetables of natural resources have become rare commodities. Heavy metal toxicity is a major area of concern in public health (Tchounwou et al.; 2014, Draghici et al; 2010). Copper for example serves as an essential co-factor for several oxidative stress-related enzymes including catalase, superoxide dismutase, peroxidase, cytochrome c oxidases, ferroxidases, monoamine oxidase, and dopamine β-monooxygenase [Stern, 2010]. Hence, it is an essential nutrient (0.9 mg/ day for adults as per U.S. RDA recommendations). that is incorporated into a number of metalloenzymes involved in hemoglobin formation, carbohydrate metabolism, catecholamine biosynthesis, and cross-linking of collagen, elastin, and hair keratin. The ability of copper to cycle between an oxidized state, Cu(II), and reduced state, Cu(I), is used by cuproenzymes involved in redox reactions [ATDSR; 2002]. However, it is this property of copper that also makes it potentially toxic because the transitions between Cu(II) and Cu(I) can result in the generation of superoxide and hydroxyl radicals [Stem; 2010]. Non-protein bound copper ions are toxic by creating reactive oxygen species, which damage biological macromolecules (Brewer, 2010). Copper sulfate is an inorganic compound that combines sulfur with copper. It can kill bacteria, algae, roots, plants, snails, and fungi. The toxicity of copper sulfate depends on the copper content. Copper sulfate has been registered for use in pesticide products in the United States since 1956 (TOXNET: 1975-1986). Copper toxicity in food - A study Sutripta Sarkar* and Poulomi Banerjee Barrackpore Rastraguru Surendranath College Affiliated to West Bengal State University, Barasat, West Bengal 85, Middle Road, Barrackpore - 700120 E-mail: sarkar.sutripta@gmail.com Abstract Presence of high concentration of heavy metals in food is a major issue of concern. Copper toxicity, also called copperiedus, occurs due to an excess of copper in the body. Our bodies require only a small amount of copper (U.S. RDA is 0.9 mg for adults). Copperiedus can occur from eating acid foods cooked in uncoated copper cookware, or from exposure to excess copper in drinking water or other environmental sources. In the present study vegetable samples were collected from different daily markets and the quantity of copper in them was assessed by the Colorimetric Carbamate method. (IUPAC method). Results indicated significantly high level of copper in most of the vegetables sampled especially Okra (4.66mg per 100gms) as compared to the expected valve (0.11mg per 100gm) and Parwar (3.97mg per 100gms) compared to the normal 0.11mg per 100gms. West Bengal soil is known to be deficient in copper, however presence of high level of copper in vegetables indicate either high use of copper sulphate by the farmers or some malpractice at the vegetable sellers end. People should be made more aware of the health problems caused due to presence of high quantity of heavy metals in food and water. Keywords:Copper toxicity, Copperiedus, Colorimetric Carbamate method, vegetables Copper toxicity, also called Copperiedus, refers to the consequences of an excess of copper in the body. Copperiedus can occur from eating acid foods cooked in uncoated copper cookware, or from exposure to excess copper in drinking water or other environmental sources. Excess copper intake can cause ulceration in stomach and also affect liver and kidney (Chuttani et al; 1965). Besides this, high copper level have been found to cause hypertension, adult insomnia, dementia dialytica etc. (Pfeiffer and Mailloux; 1987). It can also result from the genetic conditions like Wilson's disease(Aitio et al ; 2007). Copper sulphate is used in agricultural fields especially rice fields to control the growth of algae and slug. Copper sulphate solution is also used by vegetable vendors to keep vegetables looking fresh and green especially during summer season (http:// www.fssairegistration.in/blog/greenveggies-made- greener-with-lethal-copper-sulphate). This paper is an attempt to explore and measure the copper concentration of the green leafy vegetables which were collected during summer season. The data reveals that amongst the vegetables analysed, copper content of ladies finger is highest. Materials and Methods In the current study experiments have been carried out to assess the copper and moisture content of the collected green and leafy vegetables. Total seven different vegetable species were collected from three different locations as mentioned in table 1. J.B. Books & Learnings. Berhampore, West Bengal e-mail : jbblindia@gmail.com JBBL Nutritional Deprivation in the Midst of Plenty Editor-in-Chief : Rukshana Irani ISBN 978-93-83010-27-1