An investigation carried out by scientists from the Autonomous University of Madrid has revealed that the peptides obtained with the enzymatic hydrolysis of egg white proteins exert a vasodilator action in the resistance arteries, in some cases up to 70 % relaxation in these arteries.

The aim of the study was to determine the effect of several peptides - obtained from a protein hydrolyzate containing egg white - on the vascular function of the resistance arteries in animals with normal tension and to know how their mechanism of action worked.

The researchers also tried to identify the association between the place occupied by certain amino acids in the sequence of the peptide and the consequent vascular effect, and they could observe that the position of certain amino acids in said sequence could play an important role in the appearance of their physiological responses and in the activation of the various mechanisms that cause the vasodilator effect.

The authors of the study, however, have explained that it is necessary to improve the knowledge of the molecular pathways involved in the vasodilator action of these peptides, as well as perform an analysis of the action they exert on the resistance arteries in models of hypertension before attempting to use them to elaborate effective functional foods to prevent or treat high blood pressure.

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