Lower Blood Pressure - Chicken Soup for Your Heart
I read some interesting research lately that I want to share related to chicken and blood pressure.
We know that blood pressure is a significant risk fact for heart disease and stroke. It's estimated that around 1 billion people worldwide live with hypertension. Being able to control hypertension through food selection is very important.
The collagen in chicken is being researched for use as a blood pressure medication, with actions similar to ACE inhibitors (i.e. lisinopril). Japanese studies have found 4 proteins in the chicken that contain collagen with actions similar to the medication when tested in rats.
Chicken legs and feet contain more collagen that chicken breast meat. FYI - The legs and feet are the yellow part of a chicken leg with a nail on the end. A "chicken collagen hydrolysate" was prepared in the study and fed to rats and the effects on hypertension were examined. The rats showed a drop in hypertension 4 hours after receiving the mixture orally, with the lowest reading after 8 hours. Long term studies showed improved hypertenion after one week of treatment, with a significant reduction after 2 weeks.
The study states that the "chicken collagen hydrolysate" mixture used in the study is composed of foods that can be easily added to a typical daily diet. For individuals with high blood pressure, increasing intake of these foods will promote a normal healthy pressure. What I want to know - who is going to eat a chicken leg/foot? How do the researchers think this will become a normal part of the diet? My question wasn't answered in the study results. I'm thinking it'll be made into a food additive that will allow certain foods to be marketed as "functional" to lower arterial pressure, but we'll have to wait and see.
The title of this post was only used to catch your attention. I'm not recommending you eat more chicken soup to lower your bp. Way too much sodium added to soup for it to be beneficial!
We know that blood pressure is a significant risk fact for heart disease and stroke. It's estimated that around 1 billion people worldwide live with hypertension. Being able to control hypertension through food selection is very important.
The collagen in chicken is being researched for use as a blood pressure medication, with actions similar to ACE inhibitors (i.e. lisinopril). Japanese studies have found 4 proteins in the chicken that contain collagen with actions similar to the medication when tested in rats.
Chicken legs and feet contain more collagen that chicken breast meat. FYI - The legs and feet are the yellow part of a chicken leg with a nail on the end. A "chicken collagen hydrolysate" was prepared in the study and fed to rats and the effects on hypertension were examined. The rats showed a drop in hypertension 4 hours after receiving the mixture orally, with the lowest reading after 8 hours. Long term studies showed improved hypertenion after one week of treatment, with a significant reduction after 2 weeks.
The study states that the "chicken collagen hydrolysate" mixture used in the study is composed of foods that can be easily added to a typical daily diet. For individuals with high blood pressure, increasing intake of these foods will promote a normal healthy pressure. What I want to know - who is going to eat a chicken leg/foot? How do the researchers think this will become a normal part of the diet? My question wasn't answered in the study results. I'm thinking it'll be made into a food additive that will allow certain foods to be marketed as "functional" to lower arterial pressure, but we'll have to wait and see.
The title of this post was only used to catch your attention. I'm not recommending you eat more chicken soup to lower your bp. Way too much sodium added to soup for it to be beneficial!
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