Researchers have discovered that one of the most common amino acids in vegetable protein seems to lower blood pressure.
A higher intake of glutamic acid as a portion of total dietary protein correlates with a reduction in average systolic and diastolic blood pressure.
High blood pressure is a leading risk factor for heart disease, stroke and other cardiovascular problems. A reduction on even a small scale could cut stroke death rates by 6 percent and coronary heart disease deaths by 4 percent.