Hypertension Might Be Curbed By Egg White!

Eggs supply all essential amino acids for humans (a source of complete protein), and provide several vitamins like A, B2, B9, B6, and B12 and minerals including choline, iron, calcium, and potassium. Eggs are also a source of CoQ10 depending on how they are prepared.

Only 27 percent of the fat in egg is saturated fat that contains LDL cholesterol. The egg white consists primarily of water (87 percent) and protein (13 percent). There is no cholesterol and little, if any, fat found in the egg white.

Egg yolk is often tied with high bad cholesterol, and that is why general population, especially those who are on a low-cholesterol diet, is advised not to consume too many eggs. High bad cholesterol is often linked to heart disease, stroke, and hypertension (high blood pressure).

Nevertheless, scientists have found that a component of egg might have another beneficial effect in reducing blood pressure.

At the 245th National Meeting & Exposition of the American Chemical Society in New Orleans, United States held between April 7 and 11, 2013, researchers from Jilin University in China and Clemson University reported that a substance in egg white has a powerful ability to inhibit or block the action of angiotensin converting enzyme (ACE), a substance produced in the body naturally to raise blood pressure.

The substance is a peptide, which is one of the building blocks of proteins. In the experiments on rats with hypertension, this peptide called RVPSL did not show any toxic effects and it lowered blood pressure by amounts comparable to those achieved by a low dose of a high blood pressure drug.

RVPSL used in the experiment was heated to almost 200 degrees Fahrenheit during preparation, which is slightly lower than the temperatures at which eggs are typically cooked. Past research had shown that egg whites have positive effects on blood pressure even after they are fully cooked.

For instance, a study published in the ACS’ Journal of Agricultural and Food Chemistry, indicated that fried egg protein had greater capacity of lowering blood pressure than eggs cooked at 212 degrees Fahrenheit.

Researchers thought that egg white peptides could become valuable as a supplement to blood-pressure drugs, and the study could add to recent restoration of eggs’ reputation. But they cautioned that hypertensive patients should check with their doctors before making any adjustments to their diet.

Recently, many other studies have found that most people could include eggs in their diet without increasing their blood cholesterol levels, while benefiting from eggs’ low-cost protein, vitamins and other nutrients.