Egg white may help lower blood pressure
By Richard Gray, Science Correspondent
7:00AM BST 10 Apr 2013
Scientists have found a substance contained in egg whites that can reduce blood pressure, one of the main risk factors in heart disease.
They believe that eating egg white could help to keep patients keep their blood pressure under control.
They found a peptide – a short fragment of protein – could lower blood pressure by as much as low doses of a commonly prescribed drug called Captopril.
The researchers, based as Jilin University in China, fed the peptide, called RVPSL, to rats with high blood pressure and found it reduced their symptoms.
They now hope to carry out tests in human patients.
Dr Zhipeng Yu, who led the research at Jilin University, said: “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.”
Dr Yu and his colleagues, who are presented their work at the American Chemical Society’s national meeting in New Orleans, Louisiana, said the peptide appeared to work in the same way as ACE (angiotensin-converting-enzyme) inhibitors such as Captopril.
They said the 50mg of the RVPSL peptide appeared to have the same affect as 10mg of Captopril.
They added that the peptide also appears to survive cooking, so eating egg whites could be a useful way of to help patients keep their blood pressure down, particularly when used alongside medication.
Eggs have often been described as being bad for health due to their high cholesterol content, but recent research has suggested they are healthier than previously believed.