presented Wednesday supports
the view that a substance in egg
white has the ability to lower
blood pressure without negative
effects. Scientists reported 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, reports Science
Daily. Their study was part of the
245th National Meeting and
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," Zhipeng Yu said. Yu and colleagues, who are with
Clemson University, used a
peptide called RVPSL.
Scientists previously
discovered that the substance,
like the family of medications that includes Captopril, Vasotec
and Monopril, was an
angiotensin-converting-enzyme
(ACE) inhibitor. It has a powerful ability to inhibit
or block the action of ACE, a
substance produced in the body
that raises blood pressure. The results of feeding the
substance were positive,
showing that RVPSL did not
have apparent toxic effects and
lowered blood pressure by
amounts comparable to low doses of Captopril. "Our results support and
enhance previous findings on
this topic," Yu said. "They were
promising enough to move
ahead with further research on
the effects of the egg white peptide on human health."
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