In a recent issue of the Journal of Agricultural and Food Chemistry, the researchers describe the identification of egg proteins that might have effects similar to ACE inhibitors, prescription drugs used to treat high blood pressure.

Majumder and Wu identified several different peptides in boiled and fried eggs that act as potent ACE inhibitors. Their research showed that enzymes in the stomach and small intestine produce these peptides from eggs. Fried eggs had the highest ACE inhibitory activity.


The scientists say, however, that it will take studies in humans to determine if the egg proteins do lower blood pressure in people.