date:Apr 17, 2013
A study presented at the 245th National Meeting Exposition of the American Chemical Society shows that a component of egg whites may have a beneficial effect in reducing blood pressure.
Our research suggests that there may be another reason to call it the incredible, edible egg, said study leader Zhipeng Yu of Jilin University. We have evidence from the laboratory that a substance in egg whiteits a peptide, one of the building blocks of proteinsreduces blood pressure about as much as a low dos