Egg Proteins May Reduce Blood Pressure

Filed in archive Cardiovascular Health , Diet on February 20, 2009

Photo courtesy of iStockphoto, Image# 5816702

In lieu of heart health, we've been told to stay away from eggs because of the cholesterol in it.

Now, as suggested by a new study from Canada: proteins in boiled and fried eggs may reduce blood pressure and potentially reduce the risk of cardiovascular disease.

According to findings by Jianping Wu and Kaustav Majumder, proteins in fried and boiled eggs can be converted by enzymes in the stomach and small intestine to produce peptides with angiotensin converting enzyme (ACE)-inhibitory activity.

ACE inhibitors work by inhibiting the conversion of angiotensin I to the potent vasoconstrictor, angiotensin II, thereby improving blood flow and blood pressure.

"Our results showed that in vitro digestion of cooked eggs could generate a number of potent ACE inhibitory peptides which may have implications for cardiovascular disease prevention, including hypertension," wrote the researchers from the University of Alberta.

The above finding adds evidence that eggs are an excellent source of health-promoting food. But I think it won't hurt to go easy on the eggs, especially if you love taking it fried.