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