Peptides in proteins help to lower blood pressure
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Last Update: 2014-03-24
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Source: Internet
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Author: User
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Eating eggs has many benefits for human health, such as reducing bad cholesterol (LDL), reducing the risk of macular disease, and improving cognitive and nervous system functions According to research from Clemson University in South Carolina, scientists have found another benefit of eating eggs - a peptide in the protein called rvpsl that lowers blood pressure and prevents heart disease The effect of rvpsl is known to be similar to that of ACE inhibitors Dr Yu Zhipeng and his team hope to test the effect of rvpsl on blood pressure through experiments So they fed 50 mg of rvpsl peptide to mice with high blood pressure, and the results showed that the blood pressure of all mice was significantly reduced, and the symptoms related to blood pressure were reduced; the effect was comparable to that of 10 mg of captopril, and there was no unpleasant side effect It should be noted that the rvpsl peptide fed to rats in the study passed through nearly 200 ° f (93.33 ° C) After high temperature treatment, it has exceeded the standard cooking temperature; however, rvpsl peptide in the protein is still active and has the ability to reduce blood pressure, and even another study shows that egg protein cooked at high temperature has the excellent ability to reduce blood pressure in fact Therefore, patients with hypertension may consider eating more boiled egg white, which is much safer and healthier than taking antihypertensive drugs.
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