<![CDATA[Hypercholesterolemia is a major risk factor for cardiovascular diseases and remains a significant public health concern worldwide. In addition to pharmacological treatment, herbal therapies have gained increasing attention as complementary approaches for cholesterol management. Soursop leaves (Annona muricata) contain bioactive compounds such as flavonoids, tannins, and phenolic compounds that may contribute to lipid regulation. This study aimed to determine the effect of soursop leaf brewing on cholesterol levels among patients with hypercholesterolemia. A quantitative study with a pre-experimental one-group pretest–posttest design was conducted from August to September 2025 at the West Limboto Community Health Center, Gorontalo, Indonesia. Thirty respondents were selected using purposive sampling. Cholesterol levels were measured before and after administration of soursop leaf brewing using an EasyTouch GCU device. Data were analyzed using descriptive statistics, the Kolmogorov–Smirnov normality test, and the paired-samples t-test with a significance level of 0.05. Most respondents were aged 30–59 years (96.7%) and female (73.3%). Following the intervention, cholesterol levels decreased in 28 respondents (93.3%), while 2 respondents (6.7%) experienced an increase. The normality test showed that the data were normally distributed (p = 0.360). The paired-samples t-test revealed a statistically significant difference between cholesterol levels before and after administration of soursop leaf brewing (p < 0.001). Soursop leaf brewing significantly reduced cholesterol levels among patients with hypercholesterolemia. These findings suggest that soursop leaf brewing may serve as a potential complementary non-pharmacological intervention for cholesterol management.]]>
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