Camel’s milk was typically used only at a local level and on the basis of traditional knowledge by people of Middle East.Despite being underestimated and having been less studied, it has been shown to have a myriad of benefits, starting from metabolic, malign, immune and other diseases. This happens because of its vast range of components that are present in the milk such as enzymatic, proteomic, genetic, lipid and glycogenic. Camel’s milk is supposed to be the closest replace to the mother’s milk.

Camel’s milk contains triple the amount of vitamin C compare to mother’s milk. Moreover, it exhibits anti- colon cancer properties and is known to strengthen our immune system to fight wide range of infectious diseases.

Camel’s milk has been shown by researchers to destroy cancer cell lines. It is thought that it does so by interfering with the process of transcription. A molecule behind anticancer properties is Alpha lactalbumine. Alpha lactalbumine killed cancer cells in complex with oleic acid or otherwise named as a CAMLET.

Moreover, camels’ milk contains enzymes such as lysozyme and lactoperoxidase,which help combat bacterial infections.

Despite acting as immune booster, researchers found the milk can also reduce hypertension when consumed in the form of laban, by inhibiting the ACE enzyme which is responsible for the condition.

Camel’s milk contain in itself an insulin like protein (known to increase insulin release) and hasbeneficial effects in diabetic patients. It also decrease levels of glycated hemoglobin and glycated insulin, elevated levels of which are present in blood of diabetic patients.

Lactoferrin is another valuable component of camel’s milk. It is natural antibiotic, which keeps the milk fresh for longer and means bacteria cannot grow quickly like in cow milk.Lactoferrin showed antioxidant activity and could prevent DNA damage by binding catalytic iron. In addition, lactoferrin was proven to exhibit anti-inflammatory effect and therefore prevents cancer.

Camel’s milk has greater contents of other vitamins and minerals such as potassium, phosphorus, zinc, iron and manganese. It has been used to treat tuberculosis, and other lung ailment in Russia anddropsy, jaundice and anemia in India.

Importantly, there arealso dietary reasons why drinking camel milk benefits human health. It has a high concentration of unsaturated fatty acids (i.e oleic acid, that can lower the concentration in the blood of harmful forms of cholesterol.

In addition, camel’s milk contains high levels of GABA (gamma amino butyric acid), a nerve calming transmitter and also in rare cases showed therapeutic effect in patients with autism.

Researchers hope that collaborative efforts between industry, relevant authorities and academia in Camel milk research will enhance camel’s milk consumption. 

 

COPYRIGHT: This article is property of We Speak Science, a nonprofit institution co-founded by Dr. Detina Zalli (Harvard University) and Dr. Argita Zalli (Imperial College London). The article is written by Vedat Sunguri ( Master of Pharmacy, University of Pristina) .

 

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