Syeda Sara*, Nasreen Begum and Meena Kumari Patangay
Aim: To prepare Ginger & Hibiscus Tea powder & study their effect in reducing the systolic and diastolic blood pressure in hypertensive individual. To compare the results and conclude which among the two is more effective.
Methodology : Ginger & Hibiscus tea powder were produced by drying fresh ginger and Hibiscus leaves .A non-blinded randomized interventional study with randomized two study groups with n=50 in each and one control group n=50. One of the two intervention group received 1 serving of Ginger tea & the other intervention group received 1 serving of Hibiscus tea once daily for the study period of 8 weeks. Data was collected using Anthropometric measurement, Questionnaire and SBP and DBP measures.
Results: Results showed a positive effect of these in lowering SBP and DBP levels when consumed daily. This result can be supported by comparing the results of intervention groups to the control group. The intervention groups showed a decrease in both SBP and DBP while there was an increase in SBP and DBP levels in the control groups. It was seen that Ginger tea has a better hypertensive effect than Hibiscus tea. Overall the Ginger tea group showed a decrease of 9.3mmHg while the Hibiscus group have a decrease of 6.7mmHg in SBP, while for DBP Ginger tea group showed a decrease of 3.8 mmHg and the black seed group showed a decrease of 3.1mmHg.
Conclusion: It can be concluded that both Hibiscus tea and Ginger tea have a good antihypertensive effect and can be incorporated as an effective measure in the dietary regimen of Hypertensive individuals which can be backed by the statistically significant results that were obtained by this study
Share this article