Egg White Peptide May Help Prevent or Treat Hypertension.

A component of egg whites – a peptide called RVPSL – helped lower blood pressure in laboratory rats with hypertension. The peptide is known to inhibit angiotensin-converting enzyme, like many medications prescribed to lower blood pressure. The short-term antihypertensive effect of RVPSL administered at a dose of 50 mg/kg body weight was comparable to Captopril at a 10 mg/kg body weight dose. The findings were presented at the American Chemical Society National Meeting.