Implementation of Cucumber Juice Therapy to Reduce the Risk of Ineffective Cerebral Perfusion in Patients with Hypertension.

Abstract

Background: Hypertension is a persistent systolic blood pressure above 140 mmHg and a diastolic blood pressure of 90 mmHg or higher. Hypertension is a major risk factor for impaired cerebral perfusion, which reduces blood and oxygen supply to the brain, causing high blood pressure. If left untreated, impaired cerebral perfusion can have serious consequences, leading to complications such as stroke. One non-pharmacological therapy that has the potential to help lower blood pressure is cucumber juice. Cucumbers have hypotensive properties, meaning they can lower high blood pressure. They contain water and potassium, which absorb sodium from the blood vessels and open them, potentially reducing high blood pressure. Objective: This study aims to evaluate the effectiveness of cucumber juice administration in reducing the risk of ineffective cerebral perfusion in hypertensive patients. Method: The method used was a qualitative approach with a case study design. The tools used consisted of questions designed to gather information from respondents, namely a hypertension screening sheet, an ineffective cerebral perfusion risk evaluation sheet, an inclusion criteria screening sheet, a cerebral perfusion assessment sheet, and a standard operating procedure sheet. Results: After the intervention, there was a decrease in blood pressure in both respondents (Mrs. N: from 173/96 mmHg to 134/84 mmHg; Mrs. M: from 144/90 mmHg to 129/91 mmHg). Clinical symptoms such as headache, restlessness, and anxiety also decreased. Conclusion: Cucumber juice is effective as a non-pharmacological therapy in reducing the risk of ineffective cerebral perfusion in hypertension.