Egg continues to break down barriers

Scientists reported new evidence today that a component of egg whites may have another beneficial effect in reducing blood pressure. The study was part of the National Meeting & Exposition of the American Chemical Society (ACS), the world’s largest scientific society.

A peptide called RVPSL, one of the building blocks of proteins, reduced blood pressure about as much as a low dose of Captopril, a high-blood-pressure drug in vitro. The results were promising enough to move ahead with the effects of the egg white peptide on human health.

Egg white peptides, either in eggs or as a powdered supplement, could become useful as an adjunct to high-blood-pressure medication.

The study leader boasted, "Our research suggests that there may be another reason to call it ‘the incredible, edible egg."

For those of you concerned about recent media coverage over a study showing that eggs may raise heart attack risk because of how our gut microbes process choline, please read our post on this same issue with red meat from a few weeks ago.