The Role of Antioxidant Intake in Preventing Oxidative Stress in Hypertension Patient
DOI:
https://doi.org/10.53366/jimki.v12i3.1035Keywords:
Antioxidants, Blood Pressure, Hypertension, Nitric oxide, Oxidative StressAbstract
Introduction: Hypertension remains a major global health problem, with a prevalence of 34.1% in Indonesia (Riskesdas, 2018). Oxidative stress, defined as an imbalance between reactive oxygen species (ROS) generation and antioxidant defense capacity, plays a pivotal role in its pathogenesis, leading to endothelial dysfunction, reduced nitric oxide (NO) bioavailability, and increased vascular resistance.
Method: A systematic literature review was conducted using PubMed, ScienceDirect, and Google Scholar databases. Studies included were peer-reviewed articles focusing on antioxidants, oxidative stress, and blood pressure, screened according to PRISMA guidelines.
Discussion: Evidence indicates that vitamin C, vitamin E, polyphenols, flavonoids, and coenzyme Q10 effectively neutralize ROS, enhance endogenous antioxidant enzyme activity (SOD, CAT, GPx), and improve endothelial function. Meta-analyses reported average reductions of 3–5 mmHg in systolic blood pressure following increased antioxidant intake from diet or supplementation. Mechanistically, antioxidants exert effects via Nrf2 pathway activation, inhibition of NADPH oxidase, and preservation of NO bioavailability. Whole-food-based dietary patterns, such as the DASH and Mediterranean diets, demonstrate more consistent cardiovascular benefits compared to high-dose supplementation.
Conclusion: Adequate antioxidant intake may attenuate oxidative stress and support vascular health in hypertension. Nutritional interventions emphasizing antioxidant-rich diets represent an effective and safe nonpharmacological approach for hypertension prevention and management.
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