Camel Milk as a Potential Nutritional Therapy in Autism

Al-Ayadhi, Laila; Halepoto, Dost Muhammad

doi:10.1016/b978-0-12-809762-5.00030-9

Cited by 6 publications

(4 citation statements)

References 107 publications

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“…The low total count of coliform bacteria could also be related to high contents of vitamin C and high pH acidity (Table 2 and Table 4), which inhibit the growth of harmful bacteria and contribute to the longterm preservation of camel's milk as mentioned previously (El Hatmi et al, 2015). Also, camel's milk may contain a number of protective proteins (e.g., lactoferrin, lysozyme, immunoglobulin) (AL-Ayadhi & Halepoto, 2017;Hammam, 2019). In a recent study (Ismaili et al, 2019), about half of the camel's milk samples analyzed contained high total coliform counts due to a lack of refrigeration in milk storage/transportation and noncompliance with hygienic conditions during milking, which indicates an intense microbial contamination, the opposite of the results of this study.…”

Section: Fatty Acid Mineral and Vitamin Analysesmentioning

confidence: 96%

“…The mean value of vitamin E (2.49 ± 0.87) in the milk samples was lower than the content reported by Haddadin et al (2008) (17.8 ± 5.8 mg/L mean value), but higher than Zhao et al (2015) (1.45-1.55 mg/L) and Konuspayeva et al (2014) (20.2 mg/100 mL). Thus, the camel's milk samples in this study are nutritionally useful, especially as an excellent source of vitamins C and E. The low pH and high acidity of camel's milk (Table 2) is most likely due to the high vitamin C content (Table 4), which is also a factor that increases its shelf life (El Hatmi et al, 2015;AL-Ayadhi & Halepoto, 2017).…”

Section: Fatty Acid Mineral and Vitamin Analysesmentioning

confidence: 97%

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Gross composition of raw camel’s milk produced in Turkey

et al. 2022

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Section: Fatty Acid Mineral and Vitamin Analysesmentioning

confidence: 96%

Section: Fatty Acid Mineral and Vitamin Analysesmentioning

confidence: 97%

Gross composition of raw camel’s milk produced in Turkey

et al. 2022

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“…Camels have multifunctional uses not only for meat, milk, and transportation proposes, but their uses have also expanded to more value-added products. Camel milk is well-known for its medicinal benefits that have been extensively exploited for human health; therefore, since the last few decades, the milk is processed into industrial dairy products such as yoghurt and ice cream [7]. In addition, meat is processed into food items such as sausages, shawarma, burgers, and patties and global camel meat production has increased by 100% between 1979 and 2009, representing about 1.3% of the world’s meat production [8].…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition and Quality Characteristics of Meat in Three One-Humped Camel (Camelus dromedarius) Breeds as Affected by Muscle Type and Post-Mortem Storage Period

Suliman

Alowaimer

Hussein

et al. 2019

Animals

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Simple SummaryThe present study aimed to investigate the influences of muscle type and postmortem storage period on meat chemical composition and quality attributes of three breeds of camels, including Baladi Saudi, Pakistani, and Somali. Baladi Saudi and Pakistani had better carcass characteristics than Somali. In addition, the longissimus lumborum muscle had better meat quality and the storage process can enhance quality features of meats that have relatively small amounts of connective tissue and that have not cold-shortened.AbstractThe influence of muscle type and postmortem storage period on meat chemical composition and quality attributes of three breeds of camels (Baladi Saudi, Pakistani, and Somali) were investigated in this study. Crude fat and ash content were significantly higher in the Pakistani than in the Baladi Saudi and Somali breeds, except for higher moisture content observed in the Somali breed. The longissimus lumborum (LL) and semimembranosus (SM) muscles had a greater crude protein than the biceps femoris (BF) muscle. Storage period exhibited a significant reduction in pH values and improvement in color components of meat. The Somali breed produced higher cooking loss % and shear force, with a lower water holding capacity than the Baladi Saudi and Pakistani breeds. The LL muscle had better cooking loss %, water holding capacity, and shear force, whereas storage period (7 days) exhibited a significant reduction in the myofibrillar fragmentation index. Baladi Saudi and Pakistani breeds and LL muscle samples presented better meat sensory attributes, while storage period had no significant influence on the overall sensory characters of meat. In conclusion, there were significant differences between the chemical and structural characteristics of the LL, BF, and SM muscle samples among the three breeds of camel. Baladi Saudi and Pakistani had better meat quality traits than the Somali breed. In addition, LL muscles had better nutritional values and meat quality parameters than BF and SM muscles. Improvement in meat quality attributes were achieved with the storage process of 7 days. It is observed that, the Saudi Baladi camels have a merit of low fat content over both Somali and Pakistani camel breeds. It is also concluded that no significant effects were observed between the treatments as a result of storage when sensory attributes were considered. Moreover, breed, muscle and storage period were interacted significantly only with regard to lightness color space and shear force. This is useful knowledge for the meat industry for optimizing processing and storage procedures for various camel muscles.

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“…The pre-disease state, the area between complete symptom-free wellbeing and actual disease is viewed as a lack of health needing attention. 12,13 Research on CAM is of importance as it will increase the available data on the different methods of CAM, also aiding in identifying possible limits toward the conduction of research on the topic. Enough research on CAM will help in raising physician awareness and improving physician understanding of the research results.…”

Section: Introductionmentioning

confidence: 99%

Utilization of Complementary and Alternative Medicine Among Adults in Riyadh

Alfadeel¹,

Alanazi²,

Alshabi³

et al. 2022

Int J Life Sci Pharm Res

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The interest in the use of complementary and alternative medicine (CAM) has been well documented. Knowledge, Attitude, and Practices (KAP) studies in CAM are critical for paving the way for intervention efforts to raise awareness. The aim was to measure the knowledge and attitudes of adults and to identify the factors associated with the use and practice of Complementary and Alternative Medicine (CAM) in Riyadh, Saudi Arabia. An observational cross-sectional, community-based, and multi-center study was conducted. After receiving consent, data were collected using a Google form-based online questionnaire. Most of the participants (82.5%) preferred to use CAM in combination with conventional medicine. The most common health problems were menstrual pain (49.5%) and abdominal pain (24.5%). The commonly used CAM remedies in this study were honey (65%) and Zamzam (Believed to be blessed holy water in the Islamic faith) (59.6%). The common causes given by the participants for preferring CAM remedies were because they were natural products (34%) and also avoiding the side effects of drugs (33.5%). Participants younger than 18 were the most supportive age group. Honey was the most chosen modality, contrary to the findings of the Qassim study. It was found that the common cold was the commonest reason for CAM use in the study's population, whereas in the Bahrain study diabetes mellitus was the reason. In conclusion, awareness about CAM was remarkably high among the participants of this study. A high proportion of respondents prefer to use CAM along with traditional medicines. The high proportion use of CAM encountered in this study was remarkable for the health education that addresses both advantages and drawbacks of CAM. Proper scientific research into safety and effectiveness is needed.

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Camel Milk as a Potential Nutritional Therapy in Autism

Cited by 6 publications

References 107 publications

Gross composition of raw camel’s milk produced in Turkey

Gross composition of raw camel’s milk produced in Turkey

Chemical Composition and Quality Characteristics of Meat in Three One-Humped Camel (Camelus dromedarius) Breeds as Affected by Muscle Type and Post-Mortem Storage Period

Utilization of Complementary and Alternative Medicine Among Adults in Riyadh

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