この研究は、低レベルの電磁界（MWR: 2.45 GHz）にばく露したラットの酸化的損傷とニンニクによる保護効果を調べた。36匹のウィスターラットを、対照群（無ばく露）、MWRばく露群（電界強度3.68±0.36 V/m、1日1時間、30日連続）、MWRばく露＋ニンニク投与群（同じMWR条件で、ばく露期間中1日500 mg/kgのニンニク投与）に分けた。ばく露終了後に脳組織および血液標本のチオバルビツール酸反応性物質（TBARS）、タンパク質過酸化物（AOPP）、8ヒドロキシデオキシグアノシン（8-OHdG）を測定した。その結果、MWRばく露により、血漿および脳組織の8-OHdGレベルが増加したが、AOPPは血漿でのみ増加した；ニンニクを投与した群では脳組織の8-OHdGレベルおよび血漿のAOPPレベルの増加が防止された、と報告している。
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The effects of exposure of rats to a 2.45 GHz electromagnetic field on oxidative stress in the blood and in the brain and the protective effect of garlic should be investigated.
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.
|ばく露時間||continuous for 1 h/day for 30 days|
|Repetition frequency||217 Hz|
|チャンバの詳細||plexi glass pie-cage restrainer|
|ばく露装置の詳細||rats were put in each section of the restrainer individually and the antenna was placed in the center to achieve a homogeneous field; temperature was fixed at 22 ± 1°C|
|Sham exposure||A sham exposure was conducted.|
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.