Egg Whites Can Lower Blood Pressure
At the National Meeting & Exposition of the American Chemical Society (ACS) held last month, researchers revealed that a substance found in egg whites reduces blood pressure as much as a low dose of Captopril, a blood pressure medication.
“Our research suggests that there may be another reason to call it ‘the incredible, edible egg,’” said study leader Zhipeng Yu, Ph.D., of Jilin University. Yu and his colleagues who are with Clemson University worked with the peptide called RVPSL, which is found in the whites of eggs. Its effects as a blood pressure-lowering substance were documented even when it was heated to temperatures of 200 degrees (less than that typically used to cook eggs).
Yu believes that the egg white peptide, either in eggs or as a supplement, could become useful as part of an overall treatment regimen to control elevated BP.
This latest research adds to the continuing image of eggs as an inexpensive food low in calories and rich in proteins and other nutrients. For years, eggs were regarded as a food to avoid in a healthy diet, but recent studies have concluded that many people can eat eggs without raising their cholesterol levels.
“Our results support and enhance previous findings on this topic,” Yu said. “They were promising enough to move ahead with further research on the effects of the egg white peptide on human health.”