Egg protein is broken down into short amino acid chains via enzymatic action in the digestive tract or during processing through hydrolysis. Some of these small peptides (short amino acid chanis) have been found to inhibit angiotensin I-converting enzyme (ACE), an enzyme involved in blood vessel constriction, while others act as antioxidants in the blood vessels.⁹ Hydrolyzed egg white protein has been found to lower blood pressure in animal models of hypertension.¹⁰ However, findings from clinical trials has been mixed. A dose-finding trial was performed in 92 subjects with normal, high-normal, or mildly elevated blood pressure and found 2 grams of hydrolyzed egg protein per day for seven days reduced daytime systolic and diastolic blood pressures, and 5 grams per day reduced nighttime blood pressures, in those with mild hypertension.¹¹ In a randomized, placebo-controlled, crossover trial (in which subjects participate in treatment and placebo phases, in random order) that included 75 subjects with mild hypertension, taking 3 grams of hydrolyzed egg protein per day for six weeks had no effect on arterial stiffness or blood pressure.¹²