The multifaceted therapeutic properties of camel milk: from neuroprotection to anti-cancer effects

IF 2.701
Bhavya Sharma, Priya Verma, Anamika Singh, T. P. Singh, Sujata Sharma, Pradeep Sharma
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引用次数: 0

Abstract

Camel milk (CM) from dromedary and bactrian camels is notable for its exceptional nutritional and therapeutic properties. Rich in essential nutrients, CM has been used for centuries in regions like the Middle East and Africa to address illnesses. CM composition makes it easily digestible. However, processing challenges such as poor milk stability and weak curd formation hinder its broader commercial adoption. Recent advancements, including optimized heat treatments, enzymatic innovations, and tailored dairy processing techniques, offer promising solutions. Additionally, CM composition, which closely resembles human milk and contains bioactive compounds, positions it as a suitable alternative for individuals with specific dietary needs. While its allergenic potential remains low compared to bovine milk, rare cases of CM allergy have been reported. Its rich composition of bioactive compounds and antioxidants has been studied across various conditions. CM anti-cancer potential, CM supplementation has shown to improve cardiovascular health, thus improving overall metabolic health. Collectively, these findings underscore the multifaceted therapeutic potential of camel milk in various health conditions, warranting further research and clinical application. This review explores CM growing market, regulatory landscape, nutritional and therapeutic potential, and strategies to enhance its commercial viability, emphasizing its expanding role in global health and nutrition.

骆驼奶的多方面治疗特性:从神经保护到抗癌作用
来自单峰骆驼和双峰骆驼的骆驼奶(CM)以其独特的营养和治疗特性而闻名。CM富含必需营养素,几个世纪以来一直在中东和非洲等地区用于治疗疾病。CM成分使其易于消化。然而,诸如牛奶稳定性差和凝乳形成弱等加工挑战阻碍了其更广泛的商业应用。最近的进步,包括优化的热处理、酶的创新和定制的乳制品加工技术,提供了有希望的解决方案。此外,CM成分与人乳非常相似,含有生物活性化合物,使其成为有特定饮食需求的个人的合适替代品。虽然与牛奶相比,它的致敏潜力仍然很低,但罕见的CM过敏病例已被报道。其丰富的生物活性成分和抗氧化剂已在各种条件下进行了研究。CM具有抗癌潜力,补充CM已显示出改善心血管健康,从而改善整体代谢健康。总的来说,这些发现强调了骆驼奶在各种健康状况下的多方面治疗潜力,值得进一步研究和临床应用。这篇综述探讨了CM的增长市场、监管格局、营养和治疗潜力,以及提高其商业可行性的策略,强调了其在全球健康和营养领域日益扩大的作用。
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期刊介绍: The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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