AsianetApril 10, 2013 15:19
Scientists offered new evidence on Tuesday that a component of egg whites, already popular as a substitute for whole eggs among health-conscious consumers concerned about cholesterol in the yolk, may have another beneficial effect in reducing blood pressure.
Their study was part of the 245th National Meeting & Exposition of the American Chemical Society (ACS), the world's largest scientific society, which continues in New Orleans through Thursday.
"Our research suggests that there may be another reason to call it 'the incredible, edible egg,'" said study leader Zhipeng Yu o
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