The Application Of Tomato Juice In Lower Blood Pressure In Hypertension Patients

The Application Of Tomato Juice

Abstract

Hypertension is a condition characterized by persistently elevated blood pressure above normal limits,

defined as a systolic pressure above 140 mmHg and a diastolic pressure above 90 mmHg. One non-

pharmacological treatment that can be applied to individuals with hypertension is tomato juice.

Tomatoes contain lycopene and potassium, which help reduce cell damage that can trigger

atherosclerosis—a narrowing of the blood vessels that leads to increased blood pressure.

This research is descriptive in nature, using a case study approach. The subjects in this study were two

individuals with hypertension who received care at Aroel Wound Care Clinic, Gampong Cot Mancang.

Data were collected through observation and interviews, using measurement tools such as a

sphygmomanometer, stethoscope, and observation sheets. The results showed that the blood pressure

of subject I before the intervention was 140/90 mmHg, which decreased to 120/70 mmHg after the

administration of tomato juice. In subject II, the initial blood pressure was 150/100 mmHg, and it

decreased to 130/80 mmHg after the intervention. This study demonstrates that the administration of

tomato juice is effective in reducing blood pressure in individuals with hypertension. It is hoped that

the findings of this study can serve as an alternative non-pharmacological intervention in the

management of hypertension.