Although eggs are believed to increase the level of cholesterol, new research has suggested they may also reduce blood pressure.

Canadian scientists have reported they identified egg proteins in laboratory tests that act like a popular group of prescription medications in lowering blood pressure.

Specifically, they were able to isolate several different peptides in boiled and fried eggs that act as potent ACE inhibitors, with fried eggs showing the highest ACE inhibitory activity.

The next step, the scientists say, will be to conduct tests to determine if the egg proteins lower blood pressure in humans.

Their results were published in the Journal of Agricultural and Food Chemistry.

High blood pressure may lead to serious health consequences including stroke, and for those at an increased risk natural health sources have recommended nutritional supplements containing extracts of Viburnum opulus (guelder rose bark) as a cardiac tonic and muscle relaxant and Ginkgo biloba which improves blood flow throughout the body.

Other factors which lower the risk of stroke are physical exercise and smoking cessation.