Egg white helps control high blood pressure

Scientists reported new evidence today that a component of egg whites – already popular as a substitute for whole eggs among health-conscious consumers concerned about cholesterol in the yolk – mayhaveanotherbeneficialeffectinreducing blood pressure.

    "Our research suggests that there may be another reason to call it 'the incredible, edible egg,'"saidstudyleaderZhipengYuofJilinUniversity. "We have evidence from the laboratory that a substance in egg white – it's a peptide, oneofthebuildingblocksofproteins–reduces blood pressure about as much as a low dose of Captopril, a high-blood-pressure drug." 
    Egg white has a powerful ability to inhibit or block the action of angiotensin-convertingenzyme (ACE), a substance produced in the body that raises blood pressure. 
    Yu noted that the research was done with a version of the peptide that was heated to almost 200 degrees Fahrenheit during preparation–lessthanthetemperaturestypicallyused to cook eggs. He cited evidence from other research, however, that egg whites may retain their beneficial effects on blood pressure after cooking.