Maintaining healthy blood pressure is vital for long-term heart health, and scientists have now discovered evidence that a component of egg whites may have beneficial cardiovascular effects. Researchers from Clemson University, in South Carolina, found that a peptide in egg white, one of the building blocks of proteins, reduces blood pressure in animals about as much as a low dose of Captopril, a prescription medication for high blood pressure. The RVPSL peptide acts as a natural ACE inhibitor, functioning similar to the entire family of prescription medications that treat hypertension.
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