New research suggests that eggs may have a plethora of health benefits, including the potential to lower blood pressure.

Canadian researchers reported in the Journal of Agricultural and Food Chemistry that they have been able to identify peptides that appear to act like ACE inhibitors in boiled and even more so in fried eggs. Further research is needed to determine if these proteins really do lower blood pressure in people.

For more information see:

American Chemical Society (2009, March 1). Egg-Irony: High Cholesterol Food May Reduce Blood Pressure. ScienceDaily. Retrieved April 1, 2011, from http://www.sciencedaily.com­ /releases/2009/02/090218224655.htm