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.
Abstract views:
Downloads:
hh-index
Citations
inLibrary — is a scientific electronic library built on the paradigm of open science (Open Science), the main tasks of which are the popularization of science and scientific activities, public quality control of scientific publications, the development of interdisciplinary research, a modern institute of scientific review, increasing the citation of Uzbek science and building a knowledge infrastructure.
CONTACTS:
Republic of Uzbekistan, Tashkent, Parkent street 51, floor 2