Rats were divided into 3 groups (n=12 each): 1) exposure to the electromagnetic field, 2) exposure to the electromagnetic field and administration of garlic extract (500 mg/kg daily), 3) sham exposure.
Modulation type: pulsed
Exposure duration: continuous for 1 h/day for 30 days
|Exposure duration||continuous for 1 h/day for 30 days|
|Repetition frequency||217 Hz|
|power||2 W||-||-||-||output power|
|power density||1.04 mW/cm²||mean||-||-||-|
|electric field strength||3.17 V/m||minimum||measured||-||-|
|electric field strength||4.88 V/m||maximum||measured||-||-|
|electric field strength||3.68 V/m||mean||measured||-||± 0.36 V/m|
No significant differences were found in the lipid peroxidation between the groups.
Likewise, no significant differences in the amount of oxidative protein damages in the brain were found between the groups. However, in the blood plasma, the amount of oxidative protein damages was significantly increased in the exposure group without garlic (group 1) compared to the sham exposure group and exposure with garlic (group 2).
The amount of oxidative DNA damages was significantly increased both in group 1 and 2 compared to the sham exposure group in the blood plasma. However, in the brain it was significantly increased in group 1 only compared to group 2 and the sham exposure group.
The authors conclude that exposure of rats to a 2.45 GHz electromagnetic field could induce oxidative stress in the blood and in the brain and that garlic might attenuate these effects.