Scientists reported new evidence that a component of egg whites may have another beneficial effect in reducing blood pressure.
April 10/Clemson, S.C./Press Release -- Scientists reported new evidence that a component of egg whites -- already popular as a substitute for whole eggs among health-conscious consumers concerned about cholesterol in the yolk -- may have another beneficial effect in reducing blood pressure. Their study was part of the 245th National Meeting & Exposition of the American Chemical Society (ACS).
“Our research suggests that there may be another reason to call it ‘the incredible, edible egg,’” says study leader Zhipeng Yu, of Jilin Univ. “We have evidence from the laboratory that a substance in egg white -- it is a peptide, one of the building blocks of proteins -- reduces blood pressure about as much as a low dose of Captopril, a high-blood-pressure drug.”