People who are health-conscious, who take the egg white alone avoiding yolk due to its high cholesterol and fat have another reason to rejoice as it also works as a potential treatment for hypertension even when it is completely cooked.
Egg white which is also called as albumin is rich in essential nutrients. It contains albumins, mucoproteins, globulins and trace elements along with vitamins like Vitamin D, B6, B12 and riboflavin. It has almost no fat and cholesterol.
A study presented at the 245th National Meeting and Exposition of the American Chemical Society (ACS) in New Orleans showed that one of the components of the egg white can lower the blood pressure.
Researchers from the Jilin University in China and Clemson University in South Carolina found that a peptide one of the building blocks of proteins present in the egg white helps in the reduction of blood pressure as much as low dose of captopril, a common hypertension medication. The egg white peptide called Arg-Val-Pro-Ser-Leu (RVPSL) was found to be angiotensin-converting-enzyme (ACE) inhibitor. This inhibits the function of the ACE which is naturally produced in the body that constricts the blood vessels thereby raising the blood pressure. ACE inhibitor is an active component of the blood pressure drugs.
Doctors came to this conclusion after orally administering RVPSL into the rats with elevated blood pressure. The results showed that this bioactive peptide is capable of reducing the blood pressure in low doses without any side effects. It was found that 50mg of RVSPL had the same result as 10mg of Captopril on blood pressure.
Though the new research clears the false impression on eggs that people had over the years, the doctor’s consultation before making any change in the diet is essential.
