“Our research suggests that there may be another reason to call it ‘the incredible, edible egg,'” said Zhipeng Yu, Ph.D., a study author and researcher with Clemson University, said in a statement.
Yu continued: “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.”
How did Yu and his team arrive at this verdict?
Previous research showed that the peptide, called RVPSL, blocks production of an enzyme that raises blood pressure.
The Clemson researchers reported that feeding rats levels of RVPSL comparable to the amount contained in six egg whites provided about the same benefit as a low dose of the drug Captopril, which also blocks production of the key blood pressure.
Researchers tested RVPSL that had been heated to 200 degrees Fahrenheit (90 degrees celsius).
Eggs cooked to higher temperatures may lower blood pressure more effectively, the scientists suggested, saying that previous research on the peptide exposed it to higher temperatures.
“Fried egg proteins cooked at high temperatures actually showed greater ability to reduce blood pressure than eggs boiled at 212 degrees F,” the researchers said.
General dietary rules
Cut down on the amount of salt in your food and eat plenty of fruit and vegetables to lower hypertension.
As the NHS explains, the more salt you eat, the higher your blood pressure.
“Aim to eat less than six grams (0.2oz) of salt a day, which is about a teaspoonful,” advises the health site.
“Eating a low-fat diet that includes lots of fibre, such as wholegrain rice, bread and pasta, and plenty of fruit and vegetables also helps lower blood pressure,” adds the health body.
It is also important to keep active.
“Being active and taking regular exercise lowers blood pressure by keeping your heart and blood vessels in good condition,” notes the NHS.