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 — may have
another beneficial effect in reducing blood pressure. Their study was part of
the 245th National Meeting & Exposition of the American Chemical Society
(ACS), the world’s largest scientific society, which continues here through
Thursday.
“Our research suggests that there may be another reason to
call it ‘the incredible, edible egg,’” said study leader Zhipeng Yu, Ph.D., of
Jilin University. “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.”