Review Article: Medicinal, Physiological and Nutritional Benefits of Camel Milk

Background: and importance: Immunoglobulins, lactoalbumin, lactoperoxidase, casein, lysozyme, lactoferrin, and amylase are just a few of the proteins found in camel milk. Camel milk appears to be safe and effective in enhancing long-term glycemic control and also acts as a facilitator in lowering the insulin demand by 30% for type 1 diabetes mellitus patients, therefore, it can be utilized as an alternative to insulin therapy. Alpha-hydroxyl acids, which are utilized to help exfoliate dead skin cells and enable skin renewal and new cell creation, are more concentrated in camel milk. The two main components of camel milk are lactoferrin and immunoglobulins, which provide the milk with its immune-stimulating qualities. Aims of the study: The goal of this review is to discuss the medicinal, physiological, and nutritional advantages of camel milk for people's health. Methodology: For the purpose of this review article, the author evaluated 56 different published articles. Access to published publications from databases like PubMed, the Scopus database, and the Cochrane database was made possible by using the Google search engine. Discussion: Because the milk of immunized camels contains neutralizing antibodies, it can provide passive immunity to individuals who have SARS-CoV-2. Lactoferrin, the primary iron-attaching protein in camel milk, is effective in preventing the growth of cancer by 56%. Camel milk has a lot of ascorbic acids, which help improve liver function. Conclusion: Camel milk has numerous therapeutic benefits, including antibacterial, anticarcinogenic, antioxidant, anti-hypertensive, and anti-diabetic properties.