Here’s a new reason to choose eggs for breakfast: Researchers have found a substance in egg whites — known scientifically as RVPSL — can lower blood pressure as effectively as some anti-hypertensive medications.
The findings, presented a scientific meeting of the American Chemical Society in New Orleans this week, indicate RVPSL has the ability to inhibit or block the action of ACE, a substance produced in the body that raises blood pressure and is a target of many drug therapies.
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