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JUICY RESEARCH: TOMATO VS. STRAWBERRY JUICE IMPACT ON HEMOGLOBIN LEVELS

Javanese Ginting
Faculty of Health Sciences Kadiri University, Indonesia
DOI Crossref DOI 10.37547/TAJMSPR/Volume06Issue03-01
tajmspr 2024
VOL. 6 / NO. 03 MARCH
FULL TEXT PP. 01-07
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VOLUME 6
ISSUE 03
YEAR 2024
PAGES 01-07
RESEARCH OVERVIEW

Abstract

This study investigates the impact of tomato juice and strawberry juice consumption on hemoglobin levels in third trimester pregnant women. Anemia during pregnancy is a significant health concern globally, and dietary interventions, including fruit juices rich in vitamins and minerals, are often recommended to address low hemoglobin levels. However, the comparative efficacy of different fruit juices on hemoglobin levels remains unclear. In this comparative study, pregnant women in their third trimester are randomly assigned to consume either tomato juice or strawberry juice daily for a specified duration. Hemoglobin levels are assessed before and after the intervention period to evaluate the effects of juice consumption on maternal hemoglobin status. Statistical analyses are conducted to compare the efficacy of tomato juice versus strawberry juice in improving hemoglobin levels among pregnant women.

RESEARCH TOPICS

Keywords

Tomato juice Strawberry juice Hemoglobin levels

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