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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.

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Gürler HS, Bilgici B, Akar AK, Tomak L, Bedir A. · 2014

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Exposure to 2.45 GHz microwave radiation increased DNA oxidation in rat brain tissue and plasma, and protein oxidation only in plasma; garlic reduced these effects.

Plain English Summary

Summary written for general audiences

Researchers studied oxidative damage and the protective effect of garlic in rats exposed to low-level electromagnetic fields at 2.45 GHz microwave radiation. Groups II and III were exposed to low-level EMF at 3.68 ± 0.36 V/m at 2.45 GHz for 1 hour/day for 30 consecutive days, with Group III also receiving 500 mg/kg garlic daily. Exposure increased 8-OHdG levels in both plasma and brain tissue and increased AOPP levels only in plasma, while garlic prevented the increase of 8-OHdG in brain tissue and AOPP in plasma.

Why This Matters

TBARS, AOPP, and 8-OHdG levels were investigated in brain tissue and blood samples. The researchers concluded that low-level EMF at 2.45 GHz increases DNA damage in both brain tissue and plasma, but increases protein oxidation only in plasma. The researchers stated that garlic may decrease these oxidative effects, based on findings that garlic-treated rats did not show the same increases in 8-OHdG and AOPP.

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:

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.

A logarithmic frequency spectrum from 10 Hz to 100 GHz showing where this study's 2.45 GHz exposure sits relative to common EMF sources.Where This Frequency Sits on the EMF SpectrumELFVLFLF / MFHF / VHFUHFSHFmm10 Hz100 GHzThis study: 2.45 GHzPower lines50/60 Hz5G mm28 GHzLogarithmic scale

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

Cite This Study
Gürler HS, Bilgici B, Akar AK, Tomak L, Bedir A. (2014). 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. Int J Radiat Biol. 2014 May 21:1-15.
Show BibTeX
@article{hs_2014_increased_dna_oxidation_8ohdg_530,
  author = {Gürler HS and Bilgici B and Akar AK and Tomak L and Bedir A.},
  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},
}
DOI: 10.3109/09553002.2014.922717

Cited By (41 papers)

Quick Questions About This Study

Thirty-six Wistar rats were divided into three groups.
Rats were exposed to low-level EMF at 3.68 ± 0.36 V/m at 2.45 GHz microwave radiation for 1 hour/day for 30 consecutive days.
Daily 500 mg/kg garlic was given to Group III during the study period.
EMF increased AOPP, a marker of protein oxidation, only in plasma, not in brain tissue.
The researchers argued that garlic may decrease the oxidative effects of EMF, as it prevented increases in 8-OHdG in brain tissue and AOPP in plasma.