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Rahmah, Aulia Agyanti
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Calcium supplementation from chicken eggshells to increase nitric oxide levels and control blood pressure in gestational hypertension Rahmah, Aulia Agyanti; Hadisaputro, Suharyo; Ambarwati, Eny Retna
MEDISAINS Vol 20, No 1 (2022)
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/medisains.v20i1.13378

Abstract

Background: Hypertension is one of the highest causes of death in pregnant women. Calcium deficiency can lead to hypertension. Chicken eggshell can be used as a natural calcium supplementation therapy in hypertension.Purpose: Analyze the effect of chicken eggshell on blood pressure through the increased nitric oxide level in gestational hypertension.Methods: This is Quasy experiment research with pretest and posttest with control group design. Respondents were ≥20 weeks pregnant women with gestational hypertension. Determination of respondents by purposive sampling obtained experimental group (n=12) and control group (n=12). 1.1 g/day of eggshell flour was given for 14 days.Result: Mean of systolic and diastolic blood pressure in experimental group decreased 14.25 mmHg or 9.5% (p=0.000) and 12.84 mmHg or 13.04% (p=0.000) after received chicken eggshell flour for 14 days compared to control group mean of systolic and diastolic blood pressure increased 1.92 mmHg or 1.35% (p=0.000) and 0.33 mmHg or 0,34% (p=0.121). Nitrit oxide level of experimental group increased 8.250 μmol/L or 20.93% (p=0.020) and control group decreased 3.083 μmol/L or 7.20% (p=0.488).Conclusion: Chicken eggshell flour affects increasing nitric oxide levels and controls systolic and diastolic blood pressure in gestational hypertension.
Co-Authors Eny Retna Ambarwati Suharyo Hadisaputro