Egg whites can lower blood pressure

A new study in China found that a substance in egg whites can lower blood pressure, according to Telegrapgh on April 10.

Scientists at Jilin University (China) discovered a short protein called RVPSL in egg whites that can lower blood pressure.

They treated high blood pressure mice using RVPSL and found that the symptoms were reduced. Therefore, they hope to be able to conduct human trials to see if they are effective at reducing blood pressure.

Speaking at a national meeting of the American Chemical Society, held in New Orleans, Louisiana, USA, Dr. Zhipeng Yu, who led the study, said RVPSL has the same effect as the drug Captopril. It is often used to lower blood pressure.

About 50mg of RVPSL is equivalent to 10mg of Captopril, Dr. Yu said.

The research team also said that RVPSL still works when cooked. Therefore, eating egg whites can be an effective way to help patients reduce blood pressure, especially when taken concurrently with these medications.