To Investigate the Effect of Electromagnetic Radiations on Flavonoids of Lettuce Species

Escalation in use of wireless electronic equipments such as mobile phone, Wi-Fi routers and microwave ovens has rapidly increased the risk of damage in tissue level for all living organisms not only for humans and animals but plants as well. The cell phone is in increasing day by day so we are investigating the positive or negative impact of cell phone radiations on secondary metabolites and morphological parameters of plants. In this current study we are focusing on the effect of electromagnetic radiations on flavonoids of lettuce species at 2G and 3G frequencies for different exposure times. The seeds of lettuce were exposed to cell phone radiations for half hour, 2 hours, 4 hours and 6 hours and later were compared with control. It was concluded that there was reduction in germinating percentage, shoot length, root length and leaf area while fresh weight, dry weight increased. The concentration of flavonoids increased with the increase in the exposure time. As the flavonoids are antioxidant and anti-inflammatory compounds, the use of electromagnetic radiations will help in increased production of such substances and will become the good herbal antioxidant source.