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.
Hatice Ş. Gürler, Birşen Bilgici, Ayşegül K. Akar, Leman Tomak & Abdülkerim Bedir. · 2014
View Original AbstractWiFi-frequency radiation caused DNA damage in rat brains after 30 days of exposure at levels similar to home wireless environments.
Plain English Summary
Researchers exposed rats to WiFi-frequency radiation (2.45 GHz) for one hour daily over 30 days and measured damage to DNA and proteins in their brains. The radiation caused significant DNA damage in both brain tissue and blood, while also increasing harmful protein changes in the blood. Interestingly, rats given garlic supplements showed protection against these damaging effects.
Why This Matters
This study adds to mounting evidence that chronic exposure to WiFi-frequency radiation can cause measurable biological damage, even at relatively low power levels. The 2.45 GHz frequency used here is identical to what your WiFi router, microwave oven, and many wireless devices emit daily. What makes this research particularly significant is that it demonstrates DNA damage in brain tissue after just 30 days of exposure at levels comparable to what many people experience in their homes and workplaces. The protective effect of garlic suggests that oxidative stress is a key mechanism of harm, which aligns with hundreds of other studies showing EMF exposure increases harmful free radicals in living tissue. While we shouldn't rely on supplements as our primary protection strategy, this research reinforces that EMF exposure creates real biological stress that our bodies must work to counteract.
Exposure Details
- Electric Field
- 3.68 ± 0.36 V/m
- Source/Device
- 2.45 GHz
- Exposure Duration
- 1 hour/day for 30 consecutive days
Exposure Context
This study used 3.68 ± 0.36 V/m for electric fields:
- 1.2x above the Building Biology guideline of 0.3 V/m
Building Biology guidelines are practitioner-based limits from real-world assessments. BioInitiative Report recommendations are based on peer-reviewed science. Check Your Exposure to compare your own measurements.
Study Details
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).
Thirty-six Wistar rats were divided into three groups. Group I was the control group and not exposed...
Exposure to low level of EMF increased 8-OHdG level in both plasma and brain tissue whereas it incre...
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.
Show BibTeX
@article{gurler_2014_increased_dna_oxidation_8ohdg_532,
author = {Hatice Ş. Gürler and Birşen Bilgici and Ayşegül K. Akar and Leman Tomak & Abdülkerim Bedir.},
title = {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.},
year = {2014},
doi = {10.3109/09553002.2014.922717},
url = {https://www.tandfonline.com/doi/abs/10.3109/09553002.2014.922717},
}