Effect of ingestion of microwaved foods on serum anti-oxidant enzymes and vitamins of albino rats

The effect of ingestion of microwaved foods on serum antioxidant enzymes and vitamins in albino rats was investigated. In the study, thirty two (32) male wistar albino rats were obtained and grouped into four groups (A, B, C and D) of eight animals each. The animals were acclimatized for 7 days on commercial rat feed. The animals in groups B, C and D were all fed ad libitum with porridge yam, porridge beans and jellof rice with meat/fish reheated for 2 min, 4 min and 6 min for groups B, C and D respectively for 42 days. Group A was fed with un-microwaved food and water for the duration of the study (42 days) and served as control. Antioxidant enzymes superoxide dismutase (SOD), Catalase (CAT) activities, vitamins A and E concentrations were determined using standard methods. Result obtained from the study showed that microwaved food consumption resulted in a significant (P < 0.05) decrease in SOD and CAT activity in rats fed with the microwaved food. Furthermore, antioxidant enzyme activity were more significantly (P < 0.05) reduced in rats exposed to food microwaved for 6 min compared to the control group (A). Also, serum vitamins A and E concentrations were significantly (P < 0.05) decreased in rats fed with food exposed to microwaves for 6 min as compared to the control group. Microwaves and increased microwaving time resulted to a significant reduction in SOD, CAT, vitamin A and E in fed rats. Therefore our study demonstrated that consumption of microwaved foods resulted in a significant decrease in antioxidant protection and may be implicated in the pathogenesis of oxidative stress and degenerative diseases.