Among pre-elderly populations in low- and middle-income countries, hypertension remains a major public health challenge, largely due to limited access to pharmacological therapies. Functional food-based nutritional interventions present a promising adjunctive approach for blood pressure control. This study aimed to evaluate the efficacy of a combined fruit juice made from watermelon, tomato, and strawberry in lowering blood pressure in pre-elderly individuals with stage I-II hypertension. This study employed a quasi-experimental pretest–posttest control group design involving 30 participants aged 45–59 years, equally assigned to intervention and control groups. The intervention group consumed a fruit juice blend comprising 100 g of watermelon, 150 g of tomato, and 250 g of strawberry twice daily for seven days, while the control group received standard hypertension education. Blood pressure was measured at baseline and after the intervention. The intervention group experienced significant reductions in both systolic (145.8 ± 5.2 to 130.3 ± 6.7 mmHg) and diastolic (88.2 ± 4.7 to 80.2 ± 1.1 mmHg) blood pressure (p < 0.001), with changes significantly exceeding those in the control group. These effects remained robust even after controlling for confounding variables such as sodium intake, physical activity, and body mass index. These results highlight the potential of a natural, inexpensive, and easily accessible dietary approach to lowering blood pressure in older adults. Fruit juice blends could be a useful non-pharmacological method in larger public health campaigns for the prevention and control of hypertension.

Hypertension, Pre-elderly, Functional Foods, Fruit Juice, Blood Pressure