The Effect of Pumpkin Seed Flour (Cucurbita Moschata) on Blood Pressure of Hypertensive Rats (Rattus novergicus L)
Alya Fajrani1*, Aminuddin Syam1
, Rahayu Indriasari1, Veni Hadju1, Andi Zulkifli2 and Zainal31Department of Nutrition, Faculty of Public Health, Hasanuddin University, Makassar, South Sulawesi, Indonesia
2Department of Epidemiology, Faculty of Public Health, Hasanuddin University, Makassar, South Sulawesi, Indonesia
3Department of Agricultural, Faculty of Agriculture, Hasanuddin University, Makassar, South Sulawesi, Indonesia.
Corresponding Author E-mail: alyafajrani1@gmail.com
Abstract: Hypertension is a medical condition where blood pressure increases over the normal limit. One alternative food with the potential for anti-hypertension is pumpkin seeds (Cucurbita Moschata). This study aims to determine pumpkin seed flour's effect on blood pressure changes in hypertensive rats. This type of study is experimental with a pretest-posttest controlled group design. This study's samples were rats induced by Sodium chloride to be hypertensive. Blood pressure measurement using Non-Invasive Blood Pressure CODA (Tail Cuff) method. The rat was divided into a control group, pumpkin seed flour group 4.5 mg, and pumpkin seed flour group 5.4 mg; the intervention was given for 28 days. The analysis in this study used the one-way ANOVA test. The results showed a significant reduction in blood pressure in the rats found in pumpkin seed flour (p<0.05). There was a significant difference in blood pressure before and after treatment between pumpkin seed flour and the control group with a value (p<0.001). Pumpkin seed flour is effective in reducing the blood pressure of hypertensive rats. This study has the potential to be applied to the human who has hypertension.
Keywords: Blood Pressure; Hypertension; Pumpkin Seed Flour; Rats; Sodium chloride Back to TOC