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 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.

Eggs got a bad name for the high concentration of cholesterol in the yolk about 40 years ago; however, there is evidence suggesting that healthy individuals can eat one to two eggs on a regular basis without being concerned. It actually appears that saturated fats and trans fats have more impact on blood cholesterol than dietary cholesterol (eggs).

For more information visit http://www.sciencedaily.com/releases/2009/02/090218224655.htm and http://www.mayoclinic.com/health/cholesterol/HQ00608.