After years of being maligned for raising peoples cholesterol, eggs have recently been cleared of that charge, as well as linked to many health benefits.
Now, Canadian researchers are reporting that eggs may have an additional positive effect: reducing your blood pressure.
Findings published in the Journal of Agricultural and Food Chemistry suggest that both boiled and fried eggs contain peptides that act in the same way as ACE inhibitors.
ACE inhibitors are prescription drugs used to lower blood pressure in people with hypertension.
Although no human studies have yet been conducted, the researchers say that preliminary investigations show that enzymes in the human stomach and small intestine manufacture the peptides from eggs.
Lead authors Jianping Wu and Kaustav Majumder say that although egg consumption has decreased over the past four decades due to cholesterol worries, the food still provides high-quality protein and nutrients.
Those who want to follow a well-balanced diet may want to consider including eggs at least a couple of times a week, along with nutritional supplements.