The Effect of Moringa (Moringa oleifera) Leaf Soup on Blood Pressure Changes among Overweight Employees at Nusa Cendana University

Abstract : Background: Hypertension is a major risk factor for cardiovascular disease and is commonly associated with overweight status. Dietary interventions using functional foods are considered effective non-pharmacological strategies for blood pressure control. Moringa (Moringa oleifera) leaves contain bioactive compounds such as potassium, calcium, magnesium, flavonoids, and antioxidants, which may contribute to blood pressure reduction. However, evidence regarding the effect of Moringa leaf soup on blood pressure among overweight individuals is still limited. Objective: This study aimed to determine the effect of Moringa leaf soup consumption on changes in blood pressure among overweight employees at Nusa Cendana University. Methods: This pre-experimental study employed a one-group pretest–posttest design involving 27 overweight employees selected through purposive sampling. Participants consumed 100 grams of Moringa leaf soup daily for seven days. Blood pressure was measured before and after the intervention using a digital sphygmomanometer. Data were analyzed using the Wilcoxon signed-rank test. Results: A significant reduction in systolic blood pressure was observed after the intervention (p < 0.05). However, no significant change was found in diastolic blood pressure (p > 0.05). Conclusion: Moringa leaf soup consumption for seven days significantly reduced systolic blood pressure but had no significant effect on diastolic blood pressure. This intervention may serve as a complementary dietary approach for blood pressure management in overweight individuals.