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This literature review explores the effects of tomato juice on lowering systolic and diastolic blood pressure in elderly individuals with hypertension. Hypertension is a prevalent condition among the elderly and a major risk factor for cardiovascular diseases. The objective of this review is to evaluate the effectiveness of tomato juice as a non-pharmacological intervention to manage hypertension. The research methodology involved a comprehensive review of studies published between 2020 and 2024, sourced from reputable databases such as Google Scholar and ScienceDirect. The findings indicate that tomato juice, rich in potassium and lycopene, significantly reduces blood pressure in elderly patients. Potassium helps regulate sodium levels in the body, while lycopene provides antioxidant benefits and promotes vascular health. Although tomato juice demonstrates potential as an effective and natural remedy for hypertension, further research with larger sample sizes and longer durations is needed to confirm its long-term benefits. The implications of these findings suggest that tomato juice could be considered as a supportive therapy for hypertension management in the elderly, though it should not replace conventional antihypertensive medications.

Hypertension is one of the leading non-communicable diseases causing global mortality, particularly in low- and middle-income countries. The elderly, as a group vulnerable to hypertension, often lack access to education and motivation to engage in physical activities. This study aims to raise awareness among the elderly about hypertension prevention through physical activity in the form of hypertension exercises and education on the benefits of tomato juice. This research employed a descriptive qualitative method conducted in Perumahan Batara RW 13, Tasikmalaya City, targeting elderly individuals at risk of hypertension.Data were collected through participatory observation and informal interviews, then analyzed based on success indicators. The findings show that this program successfully enhanced community knowledge about hypertension, encouraged active participation in physical activities, and motivated participants to utilize tomato juice as a preventive measure against hypertension. The high enthusiasm of participants during discussions and their willingness to adopt healthy lifestyles indicated the program's success. With improvements in implementation aspects, this program has the potential to be adopted in other regions as a community empowerment strategy to enhance elderly health.

Anemia in pregnancy is a condition where the hemoglobin level of a pregnant woman is below 11 g/dl. The high rate of anemia in third trimester pregnant women at Kita Clinic Depok is a health problem that needs attention. One non-pharmacological effort to increase hemoglobin levels is to consume red spinach juice and tomato juice. This research uses a Quasy Experiment design, with a Two Group Pretest Posttest Design. The samples in this study were pregnant women in the third trimester who experienced mild anemia, of which 15 pregnant women were given red spinach juice and 15 pregnant women were given tomato juice for 7 days. The sampling technique used was Purposive Sampling. Based on the research results, it shows that from pretest data the average hemoglobin level of pregnant women before being given red spinach juice was 10.1 gr/dl, whereas before being given tomato juice the average hemoglobin level of pregnant women was 10.2 gr/dl. In the posttest data, it was found that the average hemoglobin level of pregnant women after being given red spinach juice was 11.1 gr/dl, whereas after being given tomato juice the average hemoglobin level of pregnant women was 11.2 gr/dl. The results of the paired sample T-Test show that the value (p-value 0.000 < 0.05) states that the Ha hypothesis is accepted and Ho is rejected. There is effectiveness between the consumption of red spinach juice and tomato juice in increasing hemoglobin levels in pregnant women in the third trimester at Kita Grogol Depok Clinic in 2023. Collaboration is needed with specialist obstetricians and gynecology (Obgyn) and midwives providing nutrition education for pregnant women or counseling with provide information about the importance of foods containing iron and carry out routine checks to monitor hemoglobin levels to prevent pregnancy anemia.

Hypertension or high blood pressure is a condition when there is an increase in blood pressure, which is above 140 mmHg for istolic blood pressure  and 90 mmHg for diastolic  blood pressure.One of the therapies used to lower blood pressure is the administration of tomato juice because it is rich in lycopeine, potassium and bioflavonoids. The purpose of this study was to determine the effect of tomato juice on lowering blood pressure in hypertensive patients in       Mahawu Village sub distrit II Manado City. The method used in this study is a design experiment with One Group pretest-postest design. The sample taken amounted to 15 respondents using purposive sampling. Data collection using SOPs and observation sheets. The collected data is processed using SPSS 16.0. Statistical test using Wilcoxon Test with a meaning level ( α) of 0.05. The results of the study using Wilcoxon statistical tests obtained the results of Systolic Pre-Post with a value of P value = 0.001 and Diastolic Pre-Post with a value of p Value = 0.002 where the value of p Value < α = 0.05). so that Ha was accepted and Ho was rejected so that there was an effect of giving tomato juice on lowering blood pressure in people with hypertension in Mahawu Village sub district II Manado City. The conclusion is based on the results of the study that there is an effect of giving tomato juice on reducing blood pressure in hypertensive patients in Kelurahan II Manado City.