Egg-Citing!
April 26, 2013

Egg-Citing!

Well, since I was going to write about eggs yesterday but was distracted by another topic, I figured today was a good day to talk about the egg-citing, ahem, exciting news about eggs. Earlier this month, redOrbit reported that at the 245th National Meeting & Exposition of the American Chemical Society, researchers presented findings from a study that showed that a component of egg whites might actually lower blood pressure.

The egg has a history of being seen as an unhealthy indulgence in the past, but many recent studies have found it to be full of health benefits. Yes, it is high in cholesterol, but it also has protein and other nutrients important for health. When eaten with a healthy, well-balanced diet, eggs can be very beneficial. And now, research shows that they actually help lower blood pressure. Well, at least the egg whites do.

So to study the effect of egg whites, researchers examined a specific egg-white peptide, RVPSL, which is an angiotensin-converting-enzyme (ACE) inhibitor. ACE inhibitors are active ingredients in popular blood pressure meds, and they fight ACE, which is produced in the body naturally and constricts blood vessels. If blood vessels constrict, then blood pressure rises.

Here’s what the researchers did specifically, “To examine RVPSL’s effects, the research team used laboratory rats with high blood pressure. The rats were orally administered RVPSL and their blood pressure was evaluated using a tail-cuff device. Both the systolic blood pressure and the diastolic blood pressure were measured before and after administration of various doses of the peptide… The results of the experiments were generally positive, showing that RVPSL is non-toxic and capable of lowering blood pressure in small doses…” In fact, the egg-white peptide lowered blood pressure by the same degree as one blood pressure medication called Captopril.

The American Hearth Association website explains healthy blood pressure levels:

Image Credit: American Heart Association

Image Credit: American Heart Association

If eggs can help someone who falls into the prehypertension levels lower to normal levels, then perhaps people should eat more egg whites. Of course, one should always talk to his or her doctor before changing any part of their diet or health regimen, but asking a doctor about the possibilities of egg whites for lower blood pressure never hurts.

I have written about my affinity for eggs in the past. Egg whites are definitely part of my love. In fact, for a long time, the egg whites were my favorite part of the egg. Still today, I appreciate and love the egg white. The egg is quite possibly my favorite food. I am careful with it because it does have cholesterol, but I also balance my meals with plenty of grains and fiber to help combat the cholesterol. I will also just have egg whites in order to avoid the majority of the egg’s cholesterol.

This new study gives us all just one more reason to love the egg.

Image Credit: Photos.com

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About 

Rayshell E. Clapper is an Associate Professor of English at a rural college in Oklahoma where she teaches Creative Writing, Literature, and Composition classes. She has presented her original fiction and non-fiction at several conferences and events including: Scissortail Creative Writing Festival, Howlers and Yawpers Creativity Symposium, Southwest/Texas Pop Culture Association/American Culture Association Regional Conference, and Pop Culture Association/American Culture Association National Conference. Her publications include Cybersoleil Journal, Sugar Mule Literary Magazine, Red Dirt Anthology, Originals, and Oklahoma English Journal. Beyond her written works, she successfully created a writer's group in rural Oklahoma to support burgeoning writers. The written word is her passion, and all she experiences inspires that passion. She hopes to help inspire others through her words.

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