A new study in Japan shows that drinking chicken soup can help lower blood pressure in hypertensive patients because the collagen contained in chicken has a similar effect as an anti-hypertensive drug ACE (angiotensin-converting enzyme) inhibitor.
According to the “USA Today†website, researchers at the R&D center of the Japanese Meat Processing Company extracted collagen from chicken feet and tested whether it possessed the same efficacy as ACE inhibitors. As a result, it was found that there were four kinds of collagen in chicken feet that had similar effects.
The researchers then fed these collagens to hypertensive rats and found that their blood pressure dropped significantly. Researchers are studying how to use the collagen contained in chicken to treat high blood pressure.
According to reports, previous studies have found that the amount of collagen contained in chicken breast is not enough to make blood pressure foods and drugs, but the number of collagen contained in chicken legs and chicken feet is much more.
The new research report will be published in the Journal of Agricultural Chemistry and Food Chemistry published on the 22nd this month.
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