A new study shows that drinking chicken soup can help hypertensive patients lower their blood pressure, because the collagen contained in chicken has a similar effect to antihypertensive drugs ACE (angiotensin-converting enzyme) inhibitors.
According to the report of USA Today website, researchers from the R&D center of a Japanese meat processing company conducted experiments by extracting collagen from chicken claws to test whether it has the same efficacy as ACE inhibitors. The results showed that there are four types of collagen in chicken claws that have similar effects. Subsequently, the researchers fed these collagens to hypertensive rats, and the results showed that the rats' blood pressure dropped significantly.
Previous studies have found that the amount of collagen contained in chicken breast is not enough to make antihypertensive foods and drugs, but the amount of collagen contained in chicken legs and chicken claws is much more.
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