by Amanda MacMillan
Gourmet/Yanes,Romulo AEarlier this week, the American Chemical Society brought us great news about chocolate; now it's time for the incredible edible egg to get its moment in the spotlight. An animal study by Clemson University researchers, presented yesterday at the ACS's annual meeting, found that a peptide (one of the building blocks of protein) in egg whites may help reduce high lood pressure.
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Scientists had previously discovered that this egg-white peptide, called RVPSL, has the ability to block the action of angiotensin-converting-enzyme (also known as ACE), a substance produced by our bodies that raises blood pressure. Thus, it acts just like many common blood pressure meds, known as ACE inhibitors. And when they tested the peptide on lab rats, it actually lowered blood pressure levels about as much as a low dose of Captopril, a popular blood pressure drug on the market.
Studies still need to be done on humans before any real recommendations can be made -- but the researchers say that doctors may one day advise eating egg white peptides, either in omelet or in supplement form, as a form of blood pressure control.
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That's in addition, of course, to eggs' many other health benefits: We already love them because they're packed with protein and slimming superpowers. Guidelines vary by organization, but The National Heart Blood and Lung Institute says that most of us can safely eat up to four whole eggs a week (two if we're trying to lower cholesterol), including those in baked goods or processed foods. We've got lots of ways to use 'em for breakfast lunch and dinner -- sooo, you know what I'm going to say, don't you? Get crackin!
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by Amanda MacMillan