Note: This study found no significant biological effects under its experimental conditions. We include all studies for scientific completeness.
Effects of 2.45 GHz microwave fields on liposomes entrapping glycoenzyme ascorbate oxidase: evidence for oligosaccharide side chain involvement.
Ramundo-Orlando A, Liberti M, Mossa G, D'Inzeo G. · 2004
View Original AbstractMicrowave radiation at WiFi frequencies affects sugar-coated proteins only above 5.6 W/kg, revealing specific molecular targets for EMF interactions.
Plain English Summary
Italian researchers exposed artificial cell membranes containing a sugar-coated enzyme to 2.45 GHz microwave radiation at various power levels. They found effects only at the highest exposure level (5.6 W/kg), and only when the enzyme retained its sugar coating - suggesting that sugar molecules on proteins may be particularly vulnerable to microwave radiation. This provides clues about how cellular components might interact with the same frequency used in WiFi and microwave ovens.
Study Details
Previous observations reported by our group indicate that 2.45 GHz microwave fields at specific absorption rate (SAR) of 5.6 W/kg reduce the enzyme activity rate of ascorbate oxidase (AO) trapped in liposomes. In this study, we report dose-response studies on these AO containing liposomes irradiated at different SAR values (1.4, 2.8, 4.2, and 5.6 W/kg).
No response was observed for SAR below 5.6 W/kg. Liposomes entrapping functional AO in its deglycate...
Our results suggest that the oligosaccharide chains of AO are critical to elicit the microwave observed effects on lipid membrane.
Show BibTeX
@article{a_2004_effects_of_245_ghz_3320,
author = {Ramundo-Orlando A and Liberti M and Mossa G and D'Inzeo G. },
title = {Effects of 2.45 GHz microwave fields on liposomes entrapping glycoenzyme ascorbate oxidase: evidence for oligosaccharide side chain involvement.},
year = {2004},
url = {https://pubmed.ncbi.nlm.nih.gov/15197756/},
}