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Title: Oxidative Stress and Lipid Profile Alterations in Albino Rat Liver Fed on Microwave Exposed Food
Authors: Mohammed Hassani; Mona. Kh. Galal; Hatem M A. El-Hindi ; Samy A. Abdel-Aziz.
Aff: Biochemistry Department, Faculty of Veterinary Medicine, Cairo University, 12211 Giza, Egypt
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Keywords: Microwave Oven; Food; Oxidative Stress; Lipid Profile; Rats
Abstract:Background: the health consideration of microwave (MW) radiation has been the subject of scientific investigations particularly in the last decades. There is a little information about the adverse effect of consumption of MW treated food. Objective: this study was designed to find out the effect of continuous intake of MW exposed food on diet composition, lipid peroxidation (LPO), antioxidant enzymes, DNA fragmentation and the lipid profile in liver of albino rats. For this purpose, the rats were fed for 15 weeks on a fixed amount of food exposed to the MW radiation for 10 minutes at 320C in MW oven. Blood and tissue samples were collected after 3, 6, 9, 12 and 15 weeks. Results: According to our results, MW treatment changed the diet composition. Data showed a significant depletion in reduced glutathione all over the experimental period and elevation in of LPO after 6, 12 and 15 weeks, which sign of oxidative stress. Moreover a significant increase in fragmentation after 9 weeks was detected. A significant increase total cholesterol and LDL-C level and reduction in HDL-C were observed. Conclusion: Feeding of rats on MW exposed food induced hepatotoxicity by increasing LPO and alteration of lipid metabolism particularly in lipoproteins metabolism.0 bo