Egg whites could be used alongside medication to lower blood pressure, according to new research from Chinese researchers.
Egg whites could lower high blood pressure
Once believed to be a source of high cholesterol, recent research has proved that eggs are packed with essential proteins, vitamins and minerals- particularly the yolk.
But it is in the egg whites that the latest health benefits have been found, with scientists at Jilin University in China using one of its compounds to successfully reduce blood pressure levels.
Egg whites contain a peptide- a short fragment of protein- called RVPSL. After feeding RVPSL to rats with high blood pressure, they found that the peptide reduced their symptoms without any side effects.
Presenting their findings at the national meeting of the American Chemical Society, the scientists say that the peptide has a powerful ability to inhibit or block the action of ACE, a substance produced in the body that raises blood pressure.
50mg of the RVPSL peptide had the same effect on blood pressure as 10mg of Captopril, a commonly prescribed hypertension drug.
Lead researcher Dr Zhipeng Yu said: "We have evidence from the laboratory that a substance in egg white- it's 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.”
And not only did the substance lower blood pressure, it also appeared to survive cooking, making it a potential treatment for hypertension alongside medication. Dr Yu added:
"Egg white peptide may be useful to prevent or treat hypertension. Our results support and enhance previous findings on this topic."
"They are promising enough to move ahead with further research on the effects of the egg white peptide on human health."
However, he also warned that people with high blood pressure with or without private medical insurance should consult their health care provider before making any changes to their diet.
© ActiveQuote Ltd. 2013