Abstract

Background: One of the high risks in pregnancy is an increase in blood pressure of pregnant women during pregnancy which may cause preeclampsia, eclampsia and even maternal and infant mortality. One of the midwifery cares provided is to recommend that pregnant women to eat foods that contain potassium and antioxidants. Potassium and antioxidants have a significant role in lowering blood pressure in hypertensive patients.Objective: To determine the effect of tomato juice administration on blood pressure reduction in pregnant women with pregnancy induced hypertension.Study Methods: The study was a quasy experimental study with pretest-posttest design with control group design. The samples were pregnant women with blood pressure of 140/90 mmHg -