The Effect of Pumpkin Seed Flour (Cucurbita Moschata) on Blood Pressure of Hypertensive Rats (Rattus novergicus L)

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.

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