The Effectivity of Flavonoid Content Which Contained in “Dark Chocolate” with Decreased Blood Pressure in Hypertension Without Complication Patients at Tresna Werdha Public Center in 2017

Tanggo, Christian Ronald K. (2022) The Effectivity of Flavonoid Content Which Contained in “Dark Chocolate” with Decreased Blood Pressure in Hypertension Without Complication Patients at Tresna Werdha Public Center in 2017. Journal of Drug Delivery and Therapeutics, 12 (3). pp. 67-73. ISSN 2250 117

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Abstract

As the times progressed, lifestyle and food pattern alterations have taken place in society these days. Such things cause the health issues, such as hypertension. Research recently declared “Dark Chocolate” could be oneof the blood pressure-lowering food alternatives. This research aims to find out if “Dark Chocolate" could lower blood pressure in hypertension without complications in patients. The research method is a descriptive quantitative study, and the research has been done on 30 women 80- 97 years old elderly at Tresna Werdha Public Center, Cibubur. The blood pressure was measured by calculating the systolic and diastolic blood pressure in mmHg before and after consuming “Dark Chocolate”. Data analysis was using the SPSS statistic test. The result of the research is that the blood pressure in 15 respondents who consumed “Dark Chocolate” began to decrease on the third day (p<0,05). Finally, it is concluded that "Dark Chocolate” could lower blood pressure. Keywords: “Dark Chocolate”, blood pressure

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