Review Article
Abdulqadir Abdullahi
Abstract
The article describes the role of camel milk in the human diet. Camel milk differs from other ruminant milk as it contains low cholesterol, low sugar, high minerals, high vitamin C and higher protective proteins like lactoferrin, lactoperoxidase, Immunoglobulins and lysozyme. Camel meat is a delicacy not to be missed during festivities. Male camels are also used for transportation of water, and of household items when families move to new grazing sites within the range. In addition, camels have an important role in traditional social relations, such as in payment of a dowry, and in compensation of injured parties in clan feuds. Camel’s milk is unique in terms of antioxidative factors, antibacterial, anti-arthritis, antifungal, anti-hepatitis, antiviral, treatment for Paratuberculosis, prevent aging, remedy for autoimmune diseases and cosmetics. Camel milk lacks β-lactoglobulin and used as an option for the individuals intolerant to lactose of cow’s milk. Insulin in camel milk is safe and efficacious in improving long-term glycemic control in a diabetic patient. Camel milk reduces autism symptoms in children. Lactoferrin in camel milk has the ability to inhibit the proliferation of cancer cell. Camel milk is rich in zinc and magnesium thus endowed antiulcer properties. Camel milk has high α-hydroxyl acids which are known to smoothies the skin and also used to treat skin disorderssuch as dermatitis, Acne, and Eczema. Although camel milk hassuch values, it’s less appreciated thus its consumption is restricted to a pastoral area. Further studies should be conducted on the chemical composition and medicinal properties of camel milk.