New evidence that egg white protein may help high blood pressure

NEW ORLEANS, April 9, 2014 Scientists reported new evidence today 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. Their study was part of the 245th National Meeting & 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.”

doctor 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.

They set out to further document RVPSL’s effects, using laboratory rats that develop high blood pressure and are stand-ins for humans in such early research on hypertension. 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.”

Yu noted that the research was done with a version of the peptide that was heated to almost 200 degrees Fahrenheit during preparation \ less than the temperatures typically used to cook eggs. He cited evidence from other research, however, that egg whites may retain their beneficial effects on blood pressure after cooking.

Yu believes that egg white peptides, either in eggs or as a supplement, could become useful as an adjunct to high-blood-pressure medication. For now, he said people with high blood pressure should consult their health care provider before making any changes.

And he noted that findings about egg white and high blood pressure add to the emerging nutritional image of eggs. Once regarded as a food to avoid in a healthy diet, studies in recent years have concluded that many people can eat eggs without raising their blood cholesterol levels, benefiting from an inexpensive food low in calories and rich in protein, vitamins and other nutrients.

Scientists have found a substance contained in egg whites that can reduce blood pressure, one of the main risk factors in heart disease.

They believe that eating egg white could help to keep patients keep their blood pressure under control.
They found a peptide a short fragment of protein could lower blood pressure by as much as low doses of a commonly prescribed drug called Captopril.
They now hope to carry out tests in human patients.

A compound in egg whites may help lower blood pressure as effectively as a common medication.

A New and Surprising Health Benefit of Eating Egg Whites:
Egg whites are a good source of muscle-enhancing protein and low in calories perfect for the figure-conscious person who wants to get filled up without filling out. Now a new study shows egg whites have another benefit they may help to lower your blood pressure.

The Benefits of Egg Whites: Lower Blood Pressure?

Egg whites, like those sold by Eggland’s Best, are a popular alternative to whole eggs for those who want to limit their calories –for good reason. A large egg white has almost 4 grams of protein and only 17 calories. A pretty sweet caloric deal. Clean eating doesn’t get much better than that! Plus, starting the day with an egg white omelet could also help control your blood pressure.

What’s new in the world of eggs? Researchers at Clemson University recently discovered a peptide, a short sequence of amino acids, in egg whites that lowers blood pressure as effectively as some blood pressure medications. This peptide called RVPSL reduced blood pressure in rats as well as a popular class of blood pressure medications called ACE inhibitors. ACE inhibitors act at the level of the kidney to lower blood pressure. It seems this egg white peptide has a similar benefit. Plus, based on this study, it didn’t have the side effects blood pressure medications can have.

 Egg Whites: What Better Way to Start the Day?

It may be too soon to replace your blood pressure medication with egg whites, but you can still enjoy the benefits of eating egg whites for breakfast. Research shows starting the day with eggs rather than a croissant or bagel is more filling and satisfying so you’re less likely to snack later on. That’s because eggs and egg whites are high in protein. If you’re watching your weight, they’re one of the cleanest sources of protein.

Starting the day with an egg white omelet gives you a chance to load it up with other healthy ingredients – mushrooms, spinach, broccoli, red peppers, onion, olives and sun dried tomatoes. For even more protein and heart-healthy fats add wild salmon to your next omelet and top it off with lycopene-rich salsa.

Pressed for time? 
You can whip up scrambled egg whites in the microwave in just a few minutes. You can also add egg whites to smoothies for more protein but always use egg whites that have been pasteurized to reduce the risk of food poisoning.

Here’s another fun way to use egg whites. Lightly sautee garlic and onion along with your choice of vegetables. Spray a muffin pan with olive oil spray. Place the sautéed vegetables in the muffin slots until they’re about half full. Pour egg whites into each slot until it’s even with the top. Add some grated cheese if you’d like. Then bake for 15 to 20 minutes until they’re firm. Enjoy tasty egg white muffins without the carbs!

The Bottom Line?

There are lots of reasons to love egg whites, but whole eggs have benefits too. They’re a good source of choline, a nutrient in the B-complex family. Choline has anti-inflammatory properties that may help to slow brain aging. Plus, whole eggs are a good source of lutein, important for eye health. If you want the benefits that whole eggs offer without the added calories, use half whole eggs and half egg whites. However you do it, make eggs or egg whites a part of your diet.

Think you don’t have time for a cooked breakfast?
Here are three great ways to prepare eggs in 5 minutes or less:

1. Boil eggs in advance
Boil up a big batch of eggs on the weekend and keep them at the ready for a quick breakfast on the go.

2. 60 second eggs
Just crack an egg into a microwave safe cup and zap on high for one minute. Stir, season and breakfast is ready.

3. Fried eggs
My favourite breakfast, there’s something beautiful about a good fried egg. Just heat a small skilled over a high heat for a minute or so, add a little oil, crack the eggs and add to the pan. Cook for about 2 minutes or until the whites are just set. Serve with spinach and lots of black pepper.