Articles

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

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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.

The Effect of Moringa Leaf Soup (Moringa oleifera) on Total Cholesterol Levels among Overweight Employees at Nusa Cendana University

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Background: Overweight and obesity remain major global health problems and are closely associated with metabolic disorders, including hypercholesterolemia. Elevated total cholesterol levels contribute significantly to the development of atherosclerosis and increase the risk of cardiovascular diseases. In Indonesia, particularly in East Nusa Tenggara, the prevalence of overweight and obesity is relatively high among employees. Moringa oleifera, a locally available plant widely consumed as food, contains dietary fiber and bioactive compounds with antioxidant properties that may influence lipid metabolism.

Objective: This study aimed to evaluate the effect of moringa leaf soup consumption on changes in total cholesterol levels among overweight employees at Nusa Cendana University.

Methods: A pre-experimental study with a one-group pre-test–post-test design was conducted among 27 employees selected using purposive sampling. Participants received moringa leaf soup as an intervention for seven consecutive days. Total cholesterol levels were measured before and after the intervention using capillary blood samples analyzed with a point-of-care testing device. Data were analyzed using a paired sample t-test.

Results: The mean total cholesterol level before the intervention was 190.18 mg/dL, which decreased to 179.22 mg/dL after the intervention. The mean reduction in total cholesterol level was 10.96 mg/dL. Statistical analysis demonstrated a significant decrease in total cholesterol levels following seven days of moringa leaf soup consumption (p = 0.012).

Conclusion: Consumption of moringa leaf soup was associated with a significant reduction in total cholesterol levels among overweight employees at Nusa Cendana University.

The Effect of Moringa (Moringa oleifera) Leaf Decoction on Random Blood Glucose Levels in Elderly Residents at the Kupang Social Welfare Institution (UPTD) for the Elderly

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Background: Diabetes mellitus is a degenerative disease commonly affecting the elderly as a result of physiological aging and reduced metabolic function. Moringa leaves (Moringa oleifera) contain bioactive compounds such as flavonoids, saponins, and polyphenols, which have been reported to possess antihyperglycemic effects.

Objective: This study aimed to determine the effect of moringa leaf decoction on random blood glucose levels among elderly individuals at the UPTD Social Welfare Institution for the Elderly in Kupang.

Methods: This pre-experimental study employed a one-group pretest–posttest design involving 40 elderly participants selected based on inclusion criteria. The intervention consisted of administering 150 mL of moringa leaf decoction, prepared by boiling 0.3 g of moringa leaves in 450 mL of water at 80°C for 6 minutes, once daily in the morning before meals for seven consecutive days. Random blood glucose levels were measured before and after the intervention using a glucometer. Data were analyzed using the Wilcoxon signed-rank test.

Results: The mean random blood glucose level decreased from 140.2 mg/dL before the intervention to 120.7 mg/dL after the intervention. Statistical analysis showed a significant reduction in blood glucose levels (p = 0.002).

Conclusion: Moringa leaf decoction significantly reduced random blood glucose levels among elderly individuals at the UPTD Social Welfare Institution for the Elderly in Kupang.

Short-Term Intake of Moringa oleifera Leaf Soup and Its Effect on Fasting Blood Glucose in Overweight Office Workers: A Preliminary Study

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Background: The prevalence of diabetes mellitus and hyperglycemia continues to rise, particularly among workers with sedentary lifestyles and overweight conditions. Moringa oleifera leaves are known to contain antidiabetic bioactive compounds; however, studies regarding their effectiveness in the form of a cooked vegetable dish (soup) remain limited.

Objective: This study aims to determine the effect of Moringa oleifera leaf soup intake on changes in fasting blood glucose levels among overweight employees at the University of Nusa Cendana.

Methods: This study employed a pre-experimental one-group pre-test post-test design. Twenty-seven employees with a Body Mass Index (BMI) ≥ 25 were selected using a purposive sampling technique. The intervention consisted of administering Moringa leaf soup (100 grams of fresh leaves boiled at 80°C for 3 minutes), consumed daily for one week.

Results: Phytochemical analysis confirmed that the soup contained flavonoids, tannins, and vitamin C. Clinically, the intervention resulted in a decrease in mean fasting blood glucose from 121.37 mg/dL to 118.33 mg/dL, with 16 out of 27 respondents (59.3%) showing a reduction. However, statistical analysis using the Wilcoxon test indicated that this change was not statistically significant (p = 0.361).

Conclusion: Although the results were not statistically significant—likely due to the short duration of the intervention—a clinical downward trend was observed in the majority of respondents. This finding suggests the potential of Moringa leaf soup as a functional food to support glycemic control.