Increased DNA oxidation (8-OHdG) and protein oxidation (AOPP) by low level electromagnetic field (2.45 GHz) in rat brain and protective effect of garlic.

PAPER pubmed International journal of radiation biology 2014 Animal study Effect: harm Evidence: Low

Read original paper → DOI: 10.3109/09553002.2014.922717 PMID: 24844368 Evidence Lab

Abstract

PURPOSE: To investigate the oxidative damage and protective effect of garlic on rats exposed to low level of electromagnetic fields (EMF) at 2.45 GHz Microwave radiation (MWR). METHODS: Thirty-six Wistar rats were divided into three groups. Group I was the control group and not exposed to EMF. Group II and III were exposed to low level EMF (3.68 ± 0.36 V/m) at 2.45 GHz MWR for 1 hour/day for 30 consecutive days. Daily 500 mg/kg garlic was given to Group III during the study period. At the end of the study, thiobarbituric acid reactive substances (TBARS), advanced oxidation protein products (AOPP) and 8-hydroxydeoxyguanosine (8-OHdG) levels were investigated in brain tissue and blood samples. RESULTS: Exposure to low level of EMF increased 8-OHdG level in both plasma and brain tissue whereas it increased AOPP level only in plasma. Garlic prevented the increase of 8-OHdG level in brain tissue and plasma AOPP levels. CONCLUSIONS: It may be concluded that low level EMF at 2.45 GHz MWR increases the DNA damage in both brain tissues and plasma of the rats whereas it increases protein oxidation only in plasma. It may also be argued that the use of garlic decreases these effects.

AI evidence extraction

At a glance

Study type

Animal study

Effect direction

harm

Population

Wistar rats

Sample size

Exposure

microwave · 2450 MHz · 1 hour/day for 30 consecutive days

Evidence strength

Low

Confidence: 78% · Peer-reviewed: yes

Main findings

Rats exposed to low-level 2.45 GHz EMF showed increased 8-OHdG in both plasma and brain tissue, and increased AOPP in plasma only. Garlic administration (500 mg/kg daily) prevented the increase of brain 8-OHdG and plasma AOPP.

Outcomes measured

8-OHdG (DNA oxidation) in brain tissue and plasma
AOPP (protein oxidation) in brain tissue and plasma
TBARS in brain tissue and blood samples

Limitations

No SAR reported (only field strength given: 3.68 ± 0.36 V/m)
Exposure source/setup not described in the abstract
TBARS results not reported in the abstract
Animal study; generalizability to humans is uncertain

View raw extracted JSON

{
    "study_type": "animal",
    "exposure": {
        "band": "microwave",
        "source": null,
        "frequency_mhz": 2450,
        "sar_wkg": null,
        "duration": "1 hour/day for 30 consecutive days"
    },
    "population": "Wistar rats",
    "sample_size": 36,
    "outcomes": [
        "8-OHdG (DNA oxidation) in brain tissue and plasma",
        "AOPP (protein oxidation) in brain tissue and plasma",
        "TBARS in brain tissue and blood samples"
    ],
    "main_findings": "Rats exposed to low-level 2.45 GHz EMF showed increased 8-OHdG in both plasma and brain tissue, and increased AOPP in plasma only. Garlic administration (500 mg/kg daily) prevented the increase of brain 8-OHdG and plasma AOPP.",
    "effect_direction": "harm",
    "limitations": [
        "No SAR reported (only field strength given: 3.68 ± 0.36 V/m)",
        "Exposure source/setup not described in the abstract",
        "TBARS results not reported in the abstract",
        "Animal study; generalizability to humans is uncertain"
    ],
    "evidence_strength": "low",
    "confidence": 0.7800000000000000266453525910037569701671600341796875,
    "peer_reviewed_likely": "yes",
    "keywords": [
        "2.45 GHz",
        "microwave radiation",
        "electromagnetic field",
        "oxidative damage",
        "8-OHdG",
        "AOPP",
        "TBARS",
        "rat brain",
        "garlic",
        "protective effect"
    ],
    "suggested_hubs": []
}

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AI-extracted fields are generated from the abstract/metadata and may be incomplete or incorrect. This content is for informational purposes only and is not medical advice.

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