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.

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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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