Camel milk is a nutrient-dense diet with anti-inflammatory, immune-regulating, gut microbiota-maintaining effects, a protein-rich vehicle with a wide range of therapeutic applications in gastrointestinal affections such as colitis, diabetes and cancer. In addition, the global awareness of camel milk and its products is now increasing with expected large camel products economic growth. Camel milk exosomes and camel albumen complexes with oleic acid showed promising anticancer actions. Camel milk ameliorates oxidative stress by increasing the expression of antioxidant genes as well as reducing angiogenesis and tumour growth factors in cancer. Camel milk is equipped with noticeable antidiabetic power comprising 52 insulin U/L, rich in β–cells nourishment and enhancing mediators and proteins. Camel milk boosts the expression of carnitine palmitoyltransferase type I, insulin receptor substrate type 2 and fatty acid synthases, which aids in insulin production and regulation and helps diabetic patients improve and normalise blood glucose, lipid profile, total glycerides and high-density lipoprotein levels. Camel milk has a unique quality as a powerful antimicrobial system made up of H2O2, lysozymes, immunoglobulins, antioxidants and low-weight molecular antibodies. Camel milk showed more nutritional and medicinal properties than other ruminant milks, hence numerous western countries are becoming more interested in raising camels for milk and byproducts.
Key words: Anticancer, bioactive components, camel milk, colitis, diabetes
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