A new study presented this week at the 245th National Meeting & Exposition of the American Chemical Society (ACS), provided evidence that egg whites have the potential to reduce blood pressure. Researchers discovered that the protein peptide, RVPSL, contains angiotensin-converting-enzyme (ACE) inhibitor properties similar to that of conventional blood pressure lowering medications. This new evidence allows for further research on effects of the egg white peptide on human health. What other foods do you recommend to your hypertensive patients? How often do you incorporate egg whites in your diet?
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