Peptide Found in Egg Whites Shown to Lower Blood Pressure
Eggs have long been viewed as an unhealthy food that should be avoided, but recent studies are showing that eggs actually have various health benefits. Most recently, a study has been released showing that a peptide found in egg whites may lower blood pressure as much as low doses of the prescription blood pressure medicine Captopril.
In a laboratory study, researchers fed the peptide, called RVPSL, to rats with high blood pressure. RVPSL lowered blood pressure by approximately the same amount as low doses of Captopril, without any side effects.
Researchers from Jilin University in China and Clemson University in the US conducted the study. It has not been published yet but was presented at the National Meeting & Exposition of the American Chemical Society in New Orleans held the week of April 7, 2013.
Eggs contain a high amount of minerals, proteins, unsaturated fatty acids, and vitamin D. Some researchers have even referred to them as a perfect protein, due to the nutrients people can get from them and their low calorie content.
The simplest option for adding more eggs to your diet would be eating them for breakfast. Be careful how you cook your eggs though. Adding unhealthy ingredients to them may negate some of the positive health benefits.