Abstract
Introduction: Microwaves violently vibrate the water molecules in food, thus creating internal friction. The radiation, created by microwaves results in the destruction and deformation of food molecules, plus the formation of new radiolytic compounds.. Methods: In our present study, the susceptibility of microwave radiations on food fed to rats is studied by measuring antioxidant enzymes catalase, reduced glutathione and superoxide dismutase as well as measuring the level of TBARS (Thiobarbituric Acid Reacting Substances). Results: It was observed from the result that the activities of antioxidant enzymes decreased drastically (p<0.05) in rats fed the microwaved food as compared to their controls. Conclusion: Microwave radiation affects the oxidative state of the liver and brain macromolecules. Damage caused by free radicals is aggravated by a reduction in protective antioxidant enzymes caused by the MW interactions in biological tissues leads to production of ROS that eventually affect the status of the measured physiological parameters.
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