Eat your chicken leg, say the scientists.
Posted on June 2nd, 2010 by Diana
Most people prefer chicken breast to the chicken leg, but scientists now say they should think again. A study carried out at Kobe University in Japan and published in the Journal of Agricultural and Food Chemistry has found that the brown meat in chicken leg is high in protein and that these proteins may reduce blood pressure and therefore contribute to a reduction in cardiovascular disease. This study builds on earlier findings, also from Japan, on the potential benefits of chicken protein. In 2008, scientists from Nippon Meat Packers and Hiroshima University reported that hydrolysed chicken leg collagen reduced blood pressure in hypertensive animals by 50 mmHg.Read more
Filed under: Healthy Foods
