Eggs may reduce high blood pressure—a major risk factor in heart diseases. Scientists found that when egg proteins come in contact with stomach enzymes they produce chemicals that work in a manner similar to prescription drugs that are used to reduce high blood pressure. The study was published in the January 5 issue of the Journal of Agricultural and Food Chemistry. The researchers studied the human digestive process by simulating it in the lab. Further studies are required.

Source: Down To Earth,
Date: April, 2009