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.
Read Latest Breaking News from Newsmax.com http://www.newsmaxhealth.com/Heart/Egg-Whites-Lower-High-Blood-Pressure-Study/2013/04/10/id/498860#ixzz2QAbaT52S
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