Medicinal Values of Camel Milk

Abstract

Camel milk differs from other ruminant milk as it contains low cholesterol, low sugar, high minerals, high vitamin C and higher protective proteins like lactoferrin, lactoperoxidase, Immunoglobulins and lysozyme. Camel milk lacks of β-lactoglobulin and used as an option for the individuals intolerant to lactose of cow's milk Camel's milk is unique in terms of antioxidative factors, antibacterial, antiviral, antifungal, anti-hepatitis, anti-arthritis, treatment for paratuberculosis, preventies aging, remedy for autoimmune diseases and cosmetics. Insulin in camel milk is safe and efficacious in improving longterm glycemic control in diabetic patient. Camel milk reduces autism symptoms in children. Lactoferrin has ability to inhibit the proliferation of cancer cell. Camel milk is rich in magnesium and zinc thus endowed antiulcer properties. Camel milk has high α-hydroxyl acids which are known to plump and smoothies the skin and also used to treat skin disorders such as dermatitis, Acne, Psoriasis and Eczema. Although camel milk has such values, it's less appreciated thus its consumption is restricted to pastoral area. Further studies should be conducted on the chemical composition and medicinal value of camel milk.[7]. Moreover, camel milk is endowed with very strong immune system [2] and remedy for peptic ulcers anti-malignant [8] antiplatelet and anti-thrombotic properties [9]. More recently, studies confirmed that camel's milk is unique in terms of antioxidative factors, antibacterial, antiviral, antifungal, anti-hepatitis, treatment for paratuberculosis, hypoglycaemic activity, anticancer, preventives of aging, remedy for autoimmune diseases, cosmetic and detergents [1,10,11].A numerous reviews have been carried out in different milking animals in the world but since a camel is scientifically abandoned animal the importance and use of camel milk was not reviewed which created information gap in the area. Chemical composition of camel milkCamel's milk is generally an opaque white color and has a faint sweetish odor and sharp taste; sometimes it can be salty [12]. Its opaque white color because of the fats are finely homogenized throughout the milk whereas, the changes in taste are caused by the type of fodder and availability of drinking water [5]. Its density ranges from 1.026-1.035 and the pH from 6.2-6.5, both are lower than those of the cow's milk and maximum buffering capacity of skim milk is at pH 4.95 [7].According to most authors the composition of camel milk varies due to difference of geographical origin and year of publication of the published dates but other factors such as the physiological stage, feeding conditions, seasonal or physiological variations, genetic IntroductionAs estimation of Food and Agriculture Organization the total population of camel in the world is believed to be 25.89 million, of which 89% are one-humped dromedary camels (Camelusdromedarius) and the remaining 11% are the two-humped (Camelusbactrianus) that generally found in the cold deserts of Asia while more than 60%...

Composition of camel milk and evaluation of food supply for camels in Uzbekistan

“…These plant species and their bioactive agents with therapeutic properties could be secreted in milk and milk-based products. It can be seen as one of the points of the health benefit of camel milk [24]. On the other hand, these plants can have an influence on the health Fig.…”

Electrospray ionization mass spectrometry characterization of ubiquitous minor lipids and oligosaccharides in milk of the camel (Camelus dromedarius) and their inhibition of oxidative stress in human plasma

“…cal properties, anti-tumor activity, growth promoting activity, and antibacterial, antiviral, and antifungal properties (Jenssen and Hancock, 2009;Mona et al, 2010;Habib et al, 2013;Kula, 2016).…”

Analyses of physicochemical properties, bacterial microbiota, and lactic acid bacteria of fresh camel milk collected in Inner Mongolia

“…Aside from the physicochemical properties and nutritional composition of camel milk, a rich bacterial diversity exists in the milk, particularly in lactic acid bacteria (LAB; Khedid et al, 2009), which can contribute to the functional and desirable qualities of camel milk (Jans et al, 2012). Much effort has been devoted to research the yield of camel milk and its nutritional values (Bai et al, 2009;Zhao et al, 2015), as well as its medicinal values (Kula and Tegegne, 2016). However, the bacterial composition of camel milk has not been studied systematically.…”