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.
Gürler HS, Bilgici B, Akar AK, Tomak L, Bedir A. · 2014
View Original AbstractWiFi-frequency radiation caused measurable DNA damage in rat brains after 30 days at exposure levels common in homes and offices.
Plain English Summary
Researchers exposed rats to WiFi-frequency radiation (2.45 GHz) for one hour daily over 30 days and measured DNA damage in their brains and blood. The radiation caused significant genetic damage, indicated by increased levels of 8-OHdG (a marker of DNA oxidation) in both brain tissue and blood plasma. Interestingly, rats given garlic extract were protected from this DNA damage, suggesting antioxidants may help counter EMF-induced cellular harm.
Why This Matters
This study adds to the mounting evidence that everyday wireless frequencies can damage DNA at the cellular level. The 2.45 GHz frequency used here is identical to what WiFi routers and microwave ovens emit, and the exposure level (3.68 V/m) is well within what you might encounter near these devices in your home or office. What makes this research particularly significant is that it demonstrates measurable genetic damage in brain tissue after just 30 days of moderate exposure. The protective effect of garlic suggests that EMF-induced damage operates through oxidative stress pathways, which antioxidants can help counter. While you shouldn't rely on supplements as your primary protection strategy, this research reinforces that EMF exposure creates real biological stress that your body must work to repair.
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{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},
}