Peptide found in egg whites can lower blood pressure, say researchers

Wednesday, June 05, 2013 by: Michael Ravensthorpe
Tags: egg whites, blood pressure, peptides

(NaturalNews) Considering that eggs contain all the nutrients needed to develop healthy chicks, it is unsurprising that studies into their numerous health benefits for humans abound. Eating more eggs has, for instance, been repeatedly linked to reduced LDL cholesterol, a lowered risk of macular degeneration, and improved cognitive and nervous system function. Scientists based at Clemson University in South Carolina, however, have discovered another good reason to add more eggs to our diets - a peptide found in eggs whites called RVPSL can reduce blood pressure, thereby preventing heart disease.

The RVPSL factor

The study began when Dr. Zhipeng Yu and his team of co-researchers became interested in exploring the effects of RVPSL - a protein building block known to function as a ACE inhibitor - on blood pressure. Consequently, the team fed 50 milligrams of the RVPSL peptide to rats that suffered from high blood pressure and which functioned as stand-ins for humans regarding hypertension research. The results were positive; all rats experienced a reduction in blood pressure and blood pressure-related symptoms. Moreover, the effects they experienced were comparable to a 10 milligram dosage of Big Pharma's leading high-blood pressure drug, Captopril - all without the unpleasant side effects.

"Our results support and enhance previous findings on this topic," concluded Dr. Yu. "They were promising enough to move ahead with further research on the effects of the egg white peptide on human health."

Yu's study was part of the 245th National Meeting & Exposition of the American Chemical Society in Louisiana, which took place in April 2013.

RVPSL survives the cooking process

One detail of Yu's study that deserves highlighting is that the RVPSL fed to the rats was heated to almost 200 degrees Fahrenheit during preparation - a temperature that exceeds standard cooking temperatures. Despite this greater heat, the peptide remained active in the egg white and retained its ability to lower blood pressure. In fact, an unrelated study published in the American Chemical Society's Journal of Agricultural and Food Chemistry showed that egg proteins cooked at higher temperatures actually demonstrated superior blood pressure lowering abilities. Therefore, if you're suffering from hypertension, consider eating more cooked egg whites - they're a lot healthier and safer to consume than poisons like Captopril!

Sources for this article include:

http://www.ncbi.nlm.nih.gov/pubmed/22417578

http://www.telegraph.co.uk

http://www.sciencedaily.com/releases/2013/04/130409155814.htm

About the author:
Michael Ravensthorpe is an independent writer whose research interests include nutrition, alternative medicine, and bushcraft. He is the creator of the website, Spiritfoods, through which he promotes the world's healthiest foods.