Management of Hypertension in Normal and Obese Hypertensive Patients through Supplementation with Moringa oleifera Lam Leaf Powder
Journal Title: Indian Journal of Nutrition - Year 2016, Vol 3, Issue 2
Abstract
In order to contribute to the management of hypertension, this study investigated the effects of regular supplementation with Moringa oleifera leaf powder on blood pressure of normal and obese hypertensive patients attending the diabetes and high blood clinic of the Regional Hospital in Ngaoundere. Sixty hypertensive individuals aged 28-57 years participated in the study. They were divided into two groups; group 1 consisted of normal weight (25 women and 5 men, BMI = 21.97±2.15 Kg /m2) and group 2 of obese (25 women and 5 men, BMI= 32.33±1.10 Kg/m2) hypertensive patients. Anthropometric parameters, blood pressure and the frequency of urinary excretion were measured at the start of the study and once every 30 days for 6 months following daily supplementation with 30 g of M. oleifera leaf powder. At the end of the study, results show that, obese individuals benefited more from supplementation than normal weight subjects. Supplementation decreased body weight (3.2%), BMI (3.6%), waist circumference (2.5%), hip circumference (4.4%) more in obese group 2 compared to group 1, body weight (2.3%), BMI (2.3%), waist circumference (1.3%), hip circumference (2.9%). As concerns blood pressure, obese people again benefitted more with diastolic pressure dropping down by 14.63 mmHg (16%) in obese against 6.23 mmHg (7.3%) in normal weight subjects. With regards to systolic blood pressure, it decreased more 10.53 mmHg (6.5%) in normal weight compared to 6.86 mmHg (4.2%) in obese patients. Urine frequency increased significantly (p<0.05) in both groups. M oleifera leaf powder has hypotensive properties and promotes weight loss. Thus Moringa has an added advantage when used in the management of hypertension in obese patients.
Authors and Affiliations
Edith N. Fombang
Keywords
Related Articles
- EP ID EP332182
- DOI -
- Views 198
- Downloads 0
Chemical, Sensory and Microbiological Properties of Cookies Produced From Maize, African Yam Bean and Plantain Composite Flour
Chemical, sensory and microbiological properties of cookies produced from maize (Zea mays), African yam bean (Sphenostylis stenocarpa) and plantain (Musa paradisiaca) composite flours were studied. Cookies comprising dif...
Iodized Salt Profile at Regional Markets in East Java According to the Indonesian National Standard Analyzed by Spectrophotometric Method
Background and Objectives: A study on the iodine contents of iodized salt at regional markets in Blitar, Ngawi, Gresik, and Pasuruan districts, East Java Province has been held by analysing 202 samples of various brands...
Vitamin D deficiency in Children: An update on its Prevalence, Therapeutics and Knowledge gaps
Background: Vitamin D Deficiency (VDD) is known to have adverse implications from conception throughout lifespan. Vitamin D is important in children mainly because of its profound effect on growth and development and mor...
Community Perception and Acceptance of Micronutrient Fortified Complementary Food in Integrated Child Development Services (ICDS), Gujarat, India
Background: Fortification of complementary food is seen as a potent intervention to address child malnutrition. Government of Gujarat introduced Balbhog; an extruded fortified blended “a pre-cooked, cereal-based suppleme...
Effects of Malting and Roasting of Millet and Sorghum on Protein Digestibility, Mineral Availability, Soluble Sugar Composition and Consumer Acceptability of Dakuwa
The effects of germination and roasting of pearl millet and sorghum on the hydrochloric acid extractability of minerals, in vitro protein digestibility and acceptability of “dakuwa” (a cereal - groundnut based snack food...