الفهرس 
Biochemical effect of food cooked in microwave oven in rats
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Abstract
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. 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 320{u00B0}C in MW oven. Blood and tissue samples were collected after 3, 6, 9, 12 and 15 weeks. According to our results, MW treatment changed the diet composition. Data showed a significant depletion in reduced glutathione after 3, 9, 12 and 15 weeks and elevation in LPO after 9, 12 and 15 weeks in tissues, which sign of oxidative stress. A significant increase in SOD activity after 12 and 15 weeks in tissues. Moreover a significant increase in DNA fragmentation after 9 weeks was detected in tissues. A significant increase in total cholesterol and LDL - C level and reduction in HDL - C were observed in serum. Feeding of rats on MW exposed food induced hepatotoxicity by increasing LPO and alteration of lipid metabolism particularly in lipoproteins metabolism