<![CDATA[Hypertension remains a major health problem among older adults, significantly contributing to cardiovascular morbidity and mortality. High hypertension prevalence underscores the importance of safe, accessible, and practical non-pharmacological interventions. Both carrot and tomato juices contain potassium as well as antioxidants such as β-carotene and lycopene, which may lower blood pressure through vasodilation and endothelial protection. This study aimed to evaluate the comparative effectiveness of carrot juice and tomato juice in reducing blood pressure among elderly individuals with hypertension at the Baloi Permai Public Health Center. A quasi-experimental study with a two-group pretest–posttest design was conducted. Twelve elderly participants with hypertension were selected via purposive sampling and assigned to either a carrot juice or tomato juice group. Each group received 200 mL of their respective juice daily for three consecutive days. Systolic and diastolic blood pressure levels were measured before and after the intervention, followed by data analysis using paired and independent sample t-tests.The results showed that both carrot juice and tomato juice significantly reduced systolic and diastolic. Both carrot juice and tomato juice significantly lowered systolic and diastolic blood pressure (p<0.05). No statistically significant difference was observed between the two groups regarding systolic blood pressure reduction. However, a significant difference was identified in diastolic blood pressure reduction, with the tomato juice group demonstrating a greater decrease than the carrot juice group. In Although both interventions effectively decrease blood pressure in the elderly, tomato juice shows superior efficacy in lowering diastolic blood pressure. Consequently, tomato juice can serve as a supportive non-pharmacological strategy for managing geriatric hypertension.]]>
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