<p>There were 19 million camel&#39;s population worldwide according to FAO statistics in which 15 million of them are in Africa and 4 million in Asia. Furthermore, it was estimated that out of this population, nearly 17 million are believed to be one-humped dromedary camels and 2 million two-humped [<a href="https://clinmedjournals.org/articles/jfmdp/journal-of-family-medicine-and-disease-prevention-jfmdp-5-095.php?jid=jfmdp#ref1">1</a>].</p> <p>According to ClinMed international library</p> <p>The camel is an animal can be used for multi-purposes with high productions. In the era that deserts and global warming increasing and scarcity of food and water, camel has ability to face these problems. Despite that, camel can be extraordinary source of milk under these circumstances. In various cultures alongside its benefits as food, camel milk has a long history of use as medicine due to its therapeutic ability which attributes to its components particularly vitamin C [<a href="https://clinmedjournals.org/articles/jfmdp/journal-of-family-medicine-and-disease-prevention-jfmdp-5-095.php?jid=jfmdp#ref2">2</a>]. The importance of camel milk in the treatment some diseases such as; malaria, jaundice, gastrointestinal disorder and strong cough (pneumonia) [<a href="https://clinmedjournals.org/articles/jfmdp/journal-of-family-medicine-and-disease-prevention-jfmdp-5-095.php?jid=jfmdp#ref3">3</a>] and tuberculosis [<a href="https://clinmedjournals.org/articles/jfmdp/journal-of-family-medicine-and-disease-prevention-jfmdp-5-095.php?jid=jfmdp#ref4">4</a>] has been studied and confirmed. This could be due to its many essential nutritional and pharmaceutical components. For instance, presence of insulin in the camel milk could work as anti-hypoglycemic agent regulates B-cells functions [<a href="https://clinmedjournals.org/articles/jfmdp/journal-of-family-medicine-and-disease-prevention-jfmdp-5-095.php?jid=jfmdp#ref5">5</a>].</p> <p>Camel has been mentioned in the Quran and prophets Muhammad (PBUH) sayings (hadith) in different places and mostly as miracles. For example, in the Quran Allah says in the name of Allah, the beneficent, the merciful will they regard the camels, how they are created? (surah al ghashiya, Verse 17). Narrated Abu Qilaba: &quot;Anas said, &quot;Some people of &#39;Ukl or &#39;Uraina tribe came to Medina and its climate did not suit them. So, the Prophet ordered them to go to the herd of (Mulch) camels and to drink their milk and urine (as a medicine). So, they went as directed and after that they became well (Sahih Bukhari, Ablutions (Wudu&#39;), Volume 1, Book 4, Number 234). This could be an example of the miraculous benefits of camel milk at that time.</p> <p>Overtime science discovers more about camel milk, particularly in terms of medicinal and health benefits, and systematic review is necessary to see more profound and recent discoveries. Since there luck of recent knowledge about camel milk health benefits. Therefore, the aim of the study is to collect and thematic review of present information regarding the pharmaceutical benefits of camel milk in holy Quran and prophet Muhammed (PBUH) sayings as well as the perspective of modern science regarding medicinal benefits of camel milk.</p> <p>Camel milk has a normal odor, opaque white color and salty taste. The chemical composition of the milk is studies by some researchers and presented in the Table 1. Water composed camel milk by 90% and total solid is 10%,</p> <p>Camel milk contains high content of Iron and calcium. Camel milk content is higher in insulin, whey acidic protein, peptidoglycon recognition protein, B-lactose albumin, casein micelles, whey and Omega-7 comparing to caws milk. It has been reported that peptidoglycon recognition protein can role as anti-cancer activity against breast cancer through controlling metastasis [<a href="https://clinmedjournals.org/articles/jfmdp/journal-of-family-medicine-and-disease-prevention-jfmdp-5-095.php?jid=jfmdp#ref6">6</a>]. Milk fat is an important component in the milk which determines the nutritional value of milks. Camel milk has lower content of fat comparing to cow and human milk. Also, it has been reported that the fatty acids in camel mostly composed of long chain polyunsaturated fatty acids (C14-C18) than short chains (C4-C14). This could be very useful of the body health. Furthermore, camel milk fat is completely homogenized with the smallest globule&#39;s diameter around 2.99 &mu;m which imparts a smooth texture to the milk [<a href="https://clinmedjournals.org/articles/jfmdp/journal-of-family-medicine-and-disease-prevention-jfmdp-5-095.php?jid=jfmdp#ref7">7</a>-<a href="https://clinmedjournals.org/articles/jfmdp/journal-of-family-medicine-and-disease-prevention-jfmdp-5-095.php?jid=jfmdp#ref9">9</a>].</p> <p>It can be seen from Table 2 the mineral content of camel milk in two stages of lactation. It is obvious that quantity of the minerals increased at later stages. Camel milk contains reasonable amount of It Iron and calcium and high acid due to vitamin C and decreases pH [<a href="https://clinmedjournals.org/articles/jfmdp/journal-of-family-medicine-and-disease-prevention-jfmdp-5-095.php?jid=jfmdp#ref10">10</a>]. This can ease the nutrients absorption in the intestine. It has been reported that that camel milk Furthermore, it contains Zinc which play an important role in the maintenance and improvement of immune system. Also, it has been reported that camel milk possesses higher amount of trace minerals comparing to other mammalians [<a href="https://clinmedjournals.org/articles/jfmdp/journal-of-family-medicine-and-disease-prevention-jfmdp-5-095.php?jid=jfmdp#ref11">11</a>,<a href="https://clinmedjournals.org/articles/jfmdp/journal-of-family-medicine-and-disease-prevention-jfmdp-5-095.php?jid=jfmdp#ref12">12</a>].</p> <p>The enzymes and their activity in the camel milk are presented in the Table 3. It can be seen that the highest enzymatic activity is Gamma glutamyl transferase and Lactate dehydrogenase by 132 to 168 and 254-296 IU/L respectively. Whereas the lowest quantity of enzymes found is catalase by 0.0083-0.193 moles/min/g of protein. Some of the enzymes can be utilized as an indicator to ensure the quality of the milk. But this could be different in milk sources. For instance, in cow milk Alkaline phosphatase is used an indicator for proper pasteurization since it is deactivated at 72 ℃. whereas, in camel milk Gamma glutamyl transferase is used for quality of the heat treatment as it is destroyed at 72 ℃ for up to 20 min [<a href="https://clinmedjournals.org/articles/jfmdp/journal-of-family-medicine-and-disease-prevention-jfmdp-5-095.php?jid=jfmdp#ref13">13</a>].</p> <p>The level of vitamins present in the camel is presented in the Table 4. Camel milk contains both soluble water-soluble and fat-soluble vitamins in different amount. The vitamins A and E seems to be low comparing to the cow milk. Furthermore, B-carotene is high (99.6 &plusmn; 62.0 &mu;g %) in cow milk and it is not found in camel milk. It has been reported that vitamins A, E and B1 is higher in camel milk colostrums than milk of mature milk. On the other hand, camel milk is a unique source for vitamin C comparing to other mammals. It contains two to three times more than cow milk does [<a href="https://clinmedjournals.org/articles/jfmdp/journal-of-family-medicine-and-disease-prevention-jfmdp-5-095.php?jid=jfmdp#ref14">14</a>]. This makes camel a significant animal in the desert for as source of vitamin C where other sources of the vitamin are scarce difficult to plant. Consequently, camel is an evitable source of the vitamin in population diet in these areas [<a href="https://clinmedjournals.org/articles/jfmdp/journal-of-family-medicine-and-disease-prevention-jfmdp-5-095.php?jid=jfmdp#ref15">15</a>]. This is can act as anti-oxidant agent and increase the shelf life of the milk.</p> <p><a href="https://clinmedjournals.org/articles/jfmdp/journal-of-family-medicine-and-disease-prevention-jfmdp-5-095.php?jid=jfmdp#abs">Learn more</a></p>

<p>Before presenting data on milk production, both quantity and quality, one must consider in detail all the relevant information about the camel in order to ascertain the full value that this animal can play in human nutrition.</p> <p>Camels, or the family of camels, the&nbsp;<u>Camelidae</u>, are found throughout the world and all camels will be mentioned when possible; however, this report deals mainly with the one-humped dromedary, which is found in the desert and semi-desert areas.</p> <p>According to&nbsp;&nbsp;</p> <p><strong>dr. r. yagil</strong></p> <p><strong>fao consultant</strong></p> <p>Milk is the main food obtained from a herd of camels, (Dahl, 1979). The one-humped camel was domesticated about 3000 B.C.E. in southern Arabia (Bullet, 1975), mainly for its meat and milk (Epstein, 1971). The camels were, and still are, valued as riding, baggade and work animals, as well as providers of hair and hides. In arid zones the camel is a better provider of food than the cow, which is severely affected by the heat, scarcity of water and feed (Sweet, 1965)</p> <p>Camels originated in North America when the land masses were still joined (Leuner, 1963). These animals were no larger than hares. Here they remained from the upper Eocene throughout the Tertiary period, into the Pleistocene epoch, a period of 40 million years. Continued evolution produced the very large American camels. From North America, meanwhile, the animals migrated to other parts of the world, finally disappearing from their original area. The various types and breeds in the camel family are probably a result of evolutionary adaptation to the various environments to which the animals were exposed.</p> <p>Some of the camels migrated to the deserts and semi-deserts of northern Africa and the Middle East. Remains of camels have been found in old Palestine, dating to 1800 B.C.E. Field (1979) considered that further migration of camels in Africa was prevented by their susceptibility to tsetseborne trypanosomiasis. However, the camel has been incriminated as the probable host which became infected with&nbsp;<u>Trypanosoma brucei</u>&nbsp;in the northern tsetse areas and spread the infection which evolved to mechanically-transmitted&nbsp;<u>T. evansi</u>, throughout northern Africa into Asia. These camels have one-hump and long spindly legs.</p> <p>The two-humped camel, the Bactrian, was domesticated on the border of Iran and Turkmenistan and spread to an area bordered by the Crimea, southern Siberia, Mongolia and China. These animals are stockier than the dromedary and covered by a thicker wool.</p> <p>The new-world&nbsp;<u>Camelidae</u>&nbsp;are smaller versions of the camels and live in the heights of the mountains in South America.</p> <p>All the members of the camel family are found in the order of the&nbsp;<u>Artiodactyla</u>&nbsp;(even-toed ungulates); suborder:&nbsp;<u>Tylopoda</u>&nbsp;(pad-footed); family:&nbsp;<u>Camelidae</u>. The old-world genus is the&nbsp;<u>Camelus</u>, having the two species of the&nbsp;<u>Bactrianus</u>&nbsp;(two-humped) and&nbsp;<u>Dromedarius</u>&nbsp;(one-humped). The new-world genus of the&nbsp;<u>Lama</u>&nbsp;has three species, while the genus of&nbsp;<u>Vicugna</u>&nbsp;has only one species.</p> <p>Although they chew cud, camels differ from true ruminants in a few anatomical features (Cloudley-Thompson, 1969). Adult camels have two incisor teeth in their upper jaws; they lack an omasum, the third stomach division of the ruminants, which is considered the water reabsorbing portion of the stomach; they have no gallbladder; and the hooves have been reduced to claw-like toes, projecting beyond the pads. In India, camel meat is not eaten by the Hindus (Simoons, 1961), nor by the Christian Copts of Egypt, Zoroastrians of Iran, Mandaeans of Iraq and Iran, Nosaioris of Syria, Ethiopians of Christian Faith nor in Israel the camel is considered as being unsuitable as a source of meat.</p> <p>Within the arid regions the camel-breeding tribes have maintained a dominant position over other societies by virtue of their ability to exploit the often poor grazing ranges (Sweet, 1965). Camel-owning tribes are continually on the move, looking for grazing and water for their animals (Elamin, 1979). They can wander over 1 000 km in a season. The distance covered depends on the availability of water and feed. With rapidly expanding urbanization, these wanderings are causing clashes between cultures and destroying the grazing areas of the camels.</p> <p>Because of its importance as a means of survival for the desert dwellers, the camel often plays an important role in the social and cultural heritage of the tribes. For instance, in various cultures (Hartley, 1979) ownership of a camel begins when a male child is born. He is presented with a femalecalf. The child&#39;s umbilical cord is placed in a sac and tied around the neck of the camel. In other societies the camel is used for attracting wives or paying off &ldquo;criminal&rdquo; offences (Dickson, 1951).</p> <p>Camels have been introduced by man into various parts of the world, mainly as baggage animals for the arid zones of the country. This happened in Australia, where the camels escaped into the wild and are now considered vermin (McKnight, 1969). In Italy, Spain, South Africa and Texas in the USA camels were also introduced as pack animals, but they soon disappeared. Camels were introduced into the Canary Islands from Morocco in 1402 (Buillet, 1975), where they are still in use in agriculture and as beasts of burden.</p> <p>In Sudan (El-Amin, 1979) there is at present one of the largest populations of one-humped camels in the world. They are found mainly in the arid and semi-arid areas of the country, where the average rainfall is less than 350 mm per year.</p> <p>In the Horn of Africa (Hartley, 1979) the camel is found in the arid and semi-arid rangelands in Ethiopia, Djibuti, Somalia and Kenya. In these areas water supplies range from abundant in the riverine areas, to extreme aridity. In these areas the inhabitants are mainly pastoral and the camels roam according to the range conditions. In the dry season the camels are watered once every 10&ndash;20 days, compared with every 3&ndash;8 days for sheep and goats and every 2&ndash;3 days for cattle. The movement of the camels away from the living centres is divided primarily into far-moving dry herds and the closer-by milch animals.</p> <p><a href="http://www.fao.org/3/X6528E/X6528E01.htm#chI.">Original Artcile</a></p> <p>&nbsp;</p>

<p>The benefits of dromedary milk can be correlated to their composition, mainly to the high concentration of potassium, magnesium, albumin (protein), and vitamins [5]. Camel milk can be considered as a food of high nutritive and therapeutic applications [6]. Indeed, camel milk has recently been recognized for several therapeutic properties such as being anticancer [7] and antidiabetic [8]. It has also been recommended for children allergic to bovine milk [9].</p> <p>According to Hindawi, the scientific world journal</p> <p>Currently, nutrition labels on food and dairy products indicate levels not only of protein, fat, carbohydrates, sodium, calcium, and vitamins but also of some special ingredients as saturated, unsaturated, omega-3, conjugated, and transfatty acids. This allows us to consider that some dairy products may be superior to others and ask which animal feeding system, such as pasturing versus barn feeding, is good, or which animal species produces a more suitable and preferable human food. Moreover some children and sick patients need to know which milk is closest to human milk [10]. A number of chronic diseases resulting from oxidative stress uncontrolled by the excess of free radicals and other reactive oxygen are clearly presented in human body [11]. To handle this problem, scientific research proved the potential therapeutic properties of milk by demonstrating the strong antioxidant activity of this biological fluid [12].&nbsp;</p> <p>Morocco is one of the producing countries of camel&rsquo;s milk, which has seen this emerging awareness regarding the valorization of this animal heritage to diversify the range of dairy products. In this perspective, ministerial and academicals institutions have been looking into upgrading this sector. In this context, in Morocco, few studies were previously published on camel&rsquo;s milk composition. In this respect, more studies are needed for a better characterization of this product, to establish its national quality standards and specifies. Consequently, this might encourage the blossoming camel&rsquo;s sector in the south of Morocco. So, the aim of the present study is to assess nutritional diversity of Moroccan dromedary milk and its comparison with the ones of North Africa and the East.</p> <p>Three groups of camel milk samples have been collected from various regions in Morocco: Dakhla in the south, Fez and Meknes in the center, and Errachidia in the east Figure&nbsp;<a href="https://www.hindawi.com/journals/tswj/2019/2517293/fig1/" target="_blank">1</a>. For this reason specimens have been transported to the laboratory in sterile bottles to undergo both physicochemical and biochemical analysis, including measurement of pH, density, titratable acidity, ashes, fats, proteins, sugar, and phenolic compounds (total polyphenols and flavonoids). As a template we have used goat&rsquo;s and cow&rsquo;s milk.</p> <p>The regions where the milk samples have been collected from are marked by a variety of climates. First Fes-Meknes is subject to a semiarid climate, where average precipitation does not exceed 250&thinsp;mm per year. The winter is very cold and snowy, with almost daily frosts and an insignificant number of days without thaw. Second Errachidia is characterized by a desert climate. Indeed, its climate is marked by large variations of temperatures (hot summer, cold winter). The winds that usually blow in the spring make the temperatures extremely high. Finally Dakhla is located on the Atlantic coast in the south of Morocco, on the shores of the Dakhla Gulf. On the other side, Dakhla has a desert climate but tempered by the cold Canary ocean current along the North Atlantic coastline, as well. In this case the average of maximum temperature range is from 22&deg;C to 27&deg;C. Yet, annual average precipitation is of 33&thinsp;mm and is distributed on average 17 days per year. Thus the climate of the coast, which is cooler, contrasts with that of the interior of the country, where, in summer, the temperature can well exceed 48&deg;C.</p> <h5>2.2. Physicochemical and Biochemical Characteristics of Camel&rsquo;s Milk</h5> <p>The pH value has been determined at room temperature (20&deg;C) by pH-meter (inolab). The titratable acidity, expressed in Dornic Degree (&deg;D), was determined according to standardized methods by titration with NaOH (N=9) in the presence of phenolphthalein [21]. Besides density has been determined according to AOAC [22]. As regards ashes determination, it was carried out by incinerating the milk at a temperature of 530&deg;C &plusmn; 20&deg;C for 4 hours. In this case the result obtained matches with the content of milk ashes, expressed in g/l [22]. In addition fats contents are determined by (Bligh and Dyer, 1959) [23]. Moreover proteins content has been determined according to (Lowry et al., 1951) [24]. Reducing sugar content has been defined by the method of Mailler, 2014 [25]. Furthermore, vitamin C content expressed in (mg/l) was set according to standardized titration methods for iodine (N=0.1) in the presence of starch [14]. Also, total phenolic compounds have been tested by (Singleton and Rossi, 1965) [26]. However, flavonoid content has been established by the aluminum trichloride method (AlCl3) according to (Bahorun et al., 1996) [27].</p> <p><a href="https://www.hindawi.com/journals/tswj/2019/2517293/">Original Articl&nbsp;</a></p>

<p>Traditionally in desert and arid zone, camel milk was one of available type of milk and mainly consumed raw just after milking. On this basis, century, one of the first country engaged in the modernization of the camel milk production and processing was the Soviet Union- camel milk was used in sanatoriums, and for that the authorities created standards and even processed pasteurized milk.</p> <p>According to&nbsp; Cirad argicultural research for development</p> <p>However, their approach used same conditions and parameters than for cow milk. Some scientists tried to prove that camel milk was different matrix than cow milk, but the soviet machine didn&#39;t take in account it. In years 80 more scientific studies proved that camel milk was quite different matrix. and so, need specific approach and 1undamental deep investigations. Nowadays at the world level. camel milk is still mainly consumed raw, or fermented (traditional and yogurt like), but also occasionally under ice-cream, cheese, freeze dried milk, butter and even chocolate. Traditionally camel milk called &quot;fresh&quot; has shelf-life of only few hours, one day, maximum in certain conditions</p> <p>For producing at industrial scale, camel milk needs to have longer shelf&shy;life. The classical way is thermic treatment, but in which conditions? For cow milk, conditions were described for Jong time, but still some novelty appeared. Pasteurization is achieved at 72-80&deg;C for 15-30 minutes and UHT treatment at 102-140&deg;C for 2-10 seconds. Such conditions applied to camel milk provoke regularly troubles like taste change (after some pasteurizations) or separation into 2 phases (after UHT processing). The control and adaptation of parameters to camel milk composition (indicators of pasteurization, heat stability) require specific studies. Fermented camel milk is consumed traditionally for centuries. One of the systematic problems described everywhere was irregular taste, smell and texture of the final product, sometime&nbsp;</p> <p>spoiling, difficulty to package because gas production. Such situation could be improved by using the same starters for controlling the fermentation process. For that, the production of adapted starters specific to camel milk is necessary. Indeed, Ethiopian fermented camel milk has its specific pool of indigenous lactic acid bacteria&#39;s and yeast, probably different than Kaz.akh camel milk, etc. Nowadays some dairy factories produce fermented camel milk by using starters specific for cow milk or specific for yogurts. At the end of processing, new products from camel milk are obtained but the taste is not respecting the traditional taste known for centuries by the consumers.&nbsp;</p> <p>&nbsp;</p> <p><a href="https://agritrop.cirad.fr/581177/">Original Articl</a></p>

<p>&nbsp;This characteristic, in addition to the growing recognition of the economic value, and health benefits of camel milk make it a center of attention for people, particularly in arid- and semi-arid areas.</p> <p>According to&nbsp; Intechopen</p> <p>Moreover, camel milk is a highly nutritious medium permissive for the growth of many diverse bacterial species. These bacterial populations are mainly grouped into pathogenic, spoilage, and technologically relevant bacteria. This chapter reviews the existing knowledge on the composition, nutritional value, health-promoting properties, and economic value of camel milk and its by-products. Furthermore, the relevant studies describing the microbiota of camel milk are included.</p> <p>Camels are domestic animals exceptionally well-adapted to arid lands. They can survive extended dry periods and heat and reproduce under harsh conditions, intolerable to other domestic animals. According to the Food and Agriculture Organization of the United Nations, 28 million camels were enumerated worldwide in 2016 [<a href="https://www.intechopen.com/books/milk-production-processing-and-marketing/composition-and-properties-of-camel-milk#B1">1</a>]. There are two species of camels, one-humped Arabian camels or dromedaries (<em>Camelus dromedarius</em>) found in the Arab peninsula mostly in the Horn of Africa, the Sahel, Maghreb, Middle East, and South Asia. The second species is the two-humped Bactrian camels (<em>Camelus bactrianus</em>) domesticated in China and Mongolia [<a href="https://www.intechopen.com/books/milk-production-processing-and-marketing/composition-and-properties-of-camel-milk#B2">2</a>]</p> <p>&nbsp;The economic value and other benefits of camels make them the focus of attention of numerous scientific studies pinpointing the anatomic characteristics, a physiological adaptation of camels to adverse climates, and the bioactive molecules present in camel milk [<a href="https://www.intechopen.com/books/milk-production-processing-and-marketing/composition-and-properties-of-camel-milk#B3">3</a>]. Their humps consist of stored fat that can be metabolized when food and water are inaccessible beside the ability of their organs to release water when needed. As additional ways for adaptation to their environment, camels have a third, clear eyelid protecting their eyes from sand and flat broader feet for walking in the desert. Camels are multi-purpose animals raised for riding, carrying loads, and producing milk, wool, hair, and meat (<a href="https://www.intechopen.com/books/milk-production-processing-and-marketing/composition-and-properties-of-camel-milk#F1">Figure 1</a>). Milk is the most valuable camel product and it is known as &lsquo;white gold of the desert&rsquo; [<a href="https://www.intechopen.com/books/milk-production-processing-and-marketing/composition-and-properties-of-camel-milk#B4">4</a>,&nbsp;<a href="https://www.intechopen.com/books/milk-production-processing-and-marketing/composition-and-properties-of-camel-milk#B5">5</a>]. It is mainly consumed raw by the Bedouins (people who inhabited the desert) where access to green vegetables and fruits is limited, thus providing, in that case, a significant nutritional relevance. Although camel milk is linked to the culture identity of Bedouins for a long time, small-scale and large-scale farms for intensive production of camel milk have been implemented worldwide only in recent years. The establishment of these farming systems was synchronized with the increased consumer&rsquo;s interest in unprocessed raw non-bovine milk consumption. While cow milk represents 82% of the total quantity of milk produced in the world, non-bovine dairy species provided 133 million tons in 2016 [<a href="https://www.intechopen.com/books/milk-production-processing-and-marketing/composition-and-properties-of-camel-milk#B1">1</a>]. Camel is considered one of the most important dairy animals contributing to about 0.3% of the milk produced in the world [<a href="https://www.intechopen.com/books/milk-production-processing-and-marketing/composition-and-properties-of-camel-milk#B1">1</a>] (<a href="https://www.intechopen.com/books/milk-production-processing-and-marketing/composition-and-properties-of-camel-milk#F2">Figure 2</a>). Raw camel milk has been reported to possess several technological and medicinal advantages: (i) it can be produced in significant amounts from poor feed than any other dairy species in geographical areas with climatic constraints; (ii) it contributes to the national incomes and the international market integration; and (iii) it satisfies the growing consumer demand for functional foods that, in addition to their nutritional values, have health benefits [<a href="https://www.intechopen.com/books/milk-production-processing-and-marketing/composition-and-properties-of-camel-milk#B6">6</a>]. Moreover, camel milk is a highly nutritious medium permissive for the growth of many diverse bacterial species.&nbsp;</p> <p>&nbsp;</p> <p><a href="https://www.intechopen.com/books/milk-production-processing-and-marketing/composition-and-properties-of-camel-milk">Original Articl</a></p>

<p>As estimation of Food and Agriculture Organization the total population of camel in the world is believed to be 25.89 million, of which 89% are one-humped dromedary camels (<em>Camelusdromedarius</em>) and the remaining 11% are the two-humped (<em>Camelusbactrianus</em>) that generally found in the cold deserts of Asia while more than 60% of the dromedary camel population is concentrated in the arid areas of North East African countries like Somalia, Sudan, Ethiopia and Kenya. Ethiopia ranks third in the world by the number of camel herd after Somalia and Sudan [1].</p> <p>According to Peertechz</p> <p>For desert people in Asia and Africa, camel is vital to daily life as a source of food and a means of transportation, and just as importantly, its milk has been used as medicines for diverse ailments since ancient times [2]. Camel can produce more milk for a longer period of time in arid zones and harshy environment than any other domestic livestock species [3]. The daily yield of camel milk ranges from 3 to 10 kg in a lactation period of 12 to 18 months (Gizachew et al 2014). Ethiopia which possesses about 2.4 million heads camels ranks second in camel milk production in the world next to Somalia. The annual camel milk production in Ethiopia is estimated as 75,000 tones [4].</p> <p>Camel milk so called white gold of the desert is more similar to human milk than any other milk and differs from other ruminant milk because it contains low cholesterol, low sugar, high minerals (sodium, potassium, iron, copper, zinc and magnesium), high vitamin C, protective proteins like as&nbsp;<em><em>Lactoferrin</em></em>,&nbsp;<em>lactoperoxidase</em>,&nbsp;<em>Immunoglobulins</em>, lysozyme [5]. Camel milk has been acknowledged for a long time to provide a potential treatment for a series of diseases such as dropsy, jaundice, anti-hypertensive, asthma, and leishmaniasis or kala-azar [4,5].</p> <p>It has been reported that camel milk contains the low quantity of &beta;-casein and the lack of&nbsp;<em>&beta;-lactoglobulin</em>&nbsp;which cause allergic reaction in lactose intolerant person [6]. Nevertheless, it contains insulin-like and protective protein used for the treatment of many ailments like diabetes, autism, and diarrhea and possesses anti-tumors properties [7]. Moreover, camel milk is endowed with very strong immune system [2] and remedy for peptic ulcers anti-malignant [8] anti-platelet and anti-thrombotic properties [9]. More recently, studies confirmed that camel&rsquo;s milk is unique in terms of antioxidative factors, antibacterial, antiviral, antifungal, anti-hepatitis, treatment for&nbsp;<em>paratuberculosis</em>, hypoglycaemic activity, anticancer, preventives of aging, remedy for autoimmune diseases, cosmetic and detergents [1,10,11].</p> <p>A numerous reviews have been carried out in different milking animals in the world but since a camel is scientifically abandoned animal the importance and use of camel milk was not reviewed which created information gap in the area.</p> <p>Therefore in the line with the above, the objectives of this paper are:</p> <p>➢ To review available information on medicinal values of camel milk.</p> <p>➢ To recommend further investigation concerning medicinal values of camel milk based on the information from this review.</p> <h5>Chemical composition of camel milk</h5> <p>Camel&rsquo;s milk is generally an opaque white color and has a faint sweetish odor and sharp taste; sometimes it can be salty [12]. Its opaque white color because of the fats are finely homogenized throughout the milk whereas, the changes in taste are caused by the type of fodder and availability of drinking water [5]. Its density ranges from 1.026-1.035 and the pH from 6.2-6.5, both are lower than those of the cow&rsquo;s milk and maximum buffering capacity of skim milk is at pH 4.95 [7].</p> <p>According to most authors the composition of camel milk varies due to difference of geographical origin and year of publication of the published dates but other factors such as the physiological stage, feeding conditions, seasonal or physiological variations, genetic or health status of camel have also a paramount importance [6]. In general the average amount of components of camel milk is protein 3.4%; fat 3.5%; lactose 4.4%; ash 0.79%, while water covers 87% [13].</p> <p>&nbsp;</p> <p><a href="https://www.peertechzpublications.com/articles/IJVSR-2-109.php">Original Articl</a></p>

<p>As estimation of Food and Agriculture Organization the total population of camel in the world is believed to be 25.89 million, of which 89% are one-humped dromedary camels (<em>Camelusdromedarius</em>) and the remaining 11% are the two-humped (<em>Camelusbactrianus</em>) that generally found in the cold deserts of Asia while more than 60% of the dromedary camel population is concentrated in the arid areas of North East African countries like Somalia, Sudan, Ethiopia and Kenya. Ethiopia ranks third in the world by the number of camel herd after Somalia and Sudan [1].</p> <p>According to Peertechz</p> <p>For desert people in Asia and Africa, camel is vital to daily life as a source of food and a means of transportation, and just as importantly, its milk has been used as medicines for diverse ailments since ancient times [2]. Camel can produce more milk for a longer period of time in arid zones and harshy environment than any other domestic livestock species [3]. The daily yield of camel milk ranges from 3 to 10 kg in a lactation period of 12 to 18 months (Gizachew et al 2014). Ethiopia which possesses about 2.4 million heads camels ranks second in camel milk production in the world next to Somalia. The annual camel milk production in Ethiopia is estimated as 75,000 tones [4].</p> <p>Camel milk so called white gold of the desert is more similar to human milk than any other milk and differs from other ruminant milk because it contains low cholesterol, low sugar, high minerals (sodium, potassium, iron, copper, zinc and magnesium), high vitamin C, protective proteins like as&nbsp;<em><em>Lactoferrin</em></em>,&nbsp;<em>lactoperoxidase</em>,&nbsp;<em>Immunoglobulins</em>, lysozyme [5]. Camel milk has been acknowledged for a long time to provide a potential treatment for a series of diseases such as dropsy, jaundice, anti-hypertensive, asthma, and leishmaniasis or kala-azar [4,5].</p> <p>It has been reported that camel milk contains the low quantity of &beta;-casein and the lack of&nbsp;<em>&beta;-lactoglobulin</em>&nbsp;which cause allergic reaction in lactose intolerant person [6]. Nevertheless, it contains insulin-like and protective protein used for the treatment of many ailments like diabetes, autism, and diarrhea and possesses anti-tumors properties [7]. Moreover, camel milk is endowed with very strong immune system [2] and remedy for peptic ulcers anti-malignant [8] anti-platelet and anti-thrombotic properties [9]. More recently, studies confirmed that camel&rsquo;s milk is unique in terms of antioxidative factors, antibacterial, antiviral, antifungal, anti-hepatitis, treatment for&nbsp;<em>paratuberculosis</em>, hypoglycaemic activity, anticancer, preventives of aging, remedy for autoimmune diseases, cosmetic and detergents [1,10,11].</p> <p>A numerous reviews have been carried out in different milking animals in the world but since a camel is scientifically abandoned animal the importance and use of camel milk was not reviewed which created information gap in the area.</p> <p>Therefore in the line with the above, the objectives of this paper are:</p> <p>➢ To review available information on medicinal values of camel milk.</p> <p>➢ To recommend further investigation concerning medicinal values of camel milk based on the information from this review.</p> <h5>Chemical composition of camel milk</h5> <p>Camel&rsquo;s milk is generally an opaque white color and has a faint sweetish odor and sharp taste; sometimes it can be salty [12]. Its opaque white color because of the fats are finely homogenized throughout the milk whereas, the changes in taste are caused by the type of fodder and availability of drinking water [5]. Its density ranges from 1.026-1.035 and the pH from 6.2-6.5, both are lower than those of the cow&rsquo;s milk and maximum buffering capacity of skim milk is at pH 4.95 [7].</p> <p>According to most authors the composition of camel milk varies due to difference of geographical origin and year of publication of the published dates but other factors such as the physiological stage, feeding conditions, seasonal or physiological variations, genetic or health status of camel have also a paramount importance [6]. In general the average amount of components of camel milk is protein 3.4%; fat 3.5%; lactose 4.4%; ash 0.79%, while water covers 87% [13].</p> <p>&nbsp;</p> <p><a href="https://www.peertechzpublications.com/articles/IJVSR-2-109.php">Original Articl</a></p>

<p>Out of this estimated world population, 17 million are believed to be one-humped dromedary camels and 2 millions two-humped (Farah et al., 2004). The camel is multi-purpose animal with high productive potential</p> <p>According to;&nbsp;Camel-milk-Natural-medicine-Boon-to-dairy</p> <p>In the time of global warming, growing deserts and increasing scarcity of food and water, may make camel a potential candidate to overcome some of these problems. The camel is an excellent source of milk under these conditions. Indeed, countries like Afghanistan, Algeria, Ethiopia, Kenya, Iran host large populations of camel and therefore, its milk is an integral part of human diet. Most of the camels are kept by pastoralists in subsistence production systems. They are very reliable milk producers during dry seasons and drought years, especially during milk scarcity from cattle, sheep and goats. Camel milk is a valuable food with a long history of its use for thousands of years in many cultures. In many countries, camel milk is being given to babies suffering from malnutrition and thus has emerged as a new super food with miraculous health benefits. It may not be everybody&rsquo;s cup of tea, however switch over to camel&rsquo;s milk due to recent research on its therapeutic attributes, it could be a boon to alleviate lifestyle diseases. It is considered a very healthy drink</p> <p>due to low fat and cholesterol content in comparison to cow or goat milk. It also contains three times more Vitamin C and ten times higher iron content than cow milk</p> <p>Camel milk production perspective: The camel dairy farm located at National Research Centre for Camels (NRCC), Bikaner (Rajasthan), India produce sufficient quantity of camel milk on daily basis to meet the demand of diabetic patients of the region at subsidized price. Recently, the European Union has also allowed the import of camel milk from African and Asian countries in their region. The camel milk production has become a booming trade in the Middle Eastern countries. As camel milk has gained popularity globally, India is now warming up to the idea of camel milk production and consumption. The Gujarat Cooperative Milk Marketing Federation&rsquo;s (GCMMF) Sarhad Dairy, based in Kutch, could begin camel milk production soon. This is the country&rsquo;s largest dairy cooperative, which markets milk and milk products under the Amul brand. Amul now plans to process and market camel milk in India.&nbsp;</p> <p>Till date, there are no microbiological standards for camel milk exist. Food safety and standards authority of India (FSSAI) is also yet to formulate standards for camel milk. The animal husbandry departments of Gujarat and Rajasthan, as well as NRCC, Bikaner, have approached FSSAI to formulate standards for camel milk since these two states have a significant camel&rsquo;s population. Camel milk is known to be closest to human milk and even can be easily digested by infant. Research studies around the world has also confirmed that camel&rsquo;s milk has better nutritional value as it exhibits many unique and amazing health promoting properties as compared to cow&#39;s milk</p> <p><a href="https://www.dairyfoods.com/ext/resources/White_Papers/Camel-milk-Natural-medicine-Boon-to-dairy-industry.pdf">Original Articl</a></p>

<p>Camels are multipurpose animals; they are used for milk, meat and hide supply, as well as for other purposes such as transport, entertainment, celebration and competition as in racing and beauty show. The camel is of significant socio-economic importance in many arid and semi-arid parts of the world and its milk constitutes an important component of human diets in these regions (Farah&nbsp;<a href="https://www.tandfonline.com/doi/full/10.1080/09712119.2017.1357562#">1986</a>).</p> <p>According to taylor&amp;francis online</p> <p>Camel milk is still the most important nutritional source for pastoralists in many African and Asian countries (Val&eacute;rie&nbsp;<a href="https://www.tandfonline.com/doi/full/10.1080/09712119.2017.1357562#">2007</a>). Camels produce more milk of high nutritional quality and for a longer period of time than other species in an environment that may be rightly termed as hostile in terms of extreme temperature, drought and lack of pasture (Yagil and Etzion&nbsp;<a href="https://www.tandfonline.com/doi/full/10.1080/09712119.2017.1357562#">1980</a>; Val&eacute;rie&nbsp;<a href="https://www.tandfonline.com/doi/full/10.1080/09712119.2017.1357562#">2007</a>).</p> <p>The milk has many properties that make it a very useful choice, as camel&rsquo;s milk is used in some parts of the world to cure certain diseases (Attia et al.&nbsp;<a href="https://www.tandfonline.com/doi/full/10.1080/09712119.2017.1357562#">2001</a>). The medicinal property of camel milk was reported three decades back by Yagil (<a href="https://www.tandfonline.com/doi/full/10.1080/09712119.2017.1357562#">1982</a>). According to the author, camel milk contains protective proteins, which may have possible role for enhancing immune defence mechanism. Since then, significant numbers of studies have been conducted to determine the therapeutic properties of camel milk. Antibacterial and antiviral activities of the protective proteins of camel milk were studied by El-Agamy et al. (<a href="https://www.tandfonline.com/doi/full/10.1080/09712119.2017.1357562#">1992</a>). Camel milk has insulin-like activity, regulatory and immunomodulatory functions on &beta;-cells. It exhibits hypoglycaemic effect when given as an adjunctive therapy, which might be due to the presence of insulin/insulin-like protein in it, and possesses beneficial effect in the treatment of diabetic patients. Furthermore, camel milk has been used for the treatment of food allergies, Crohn&rsquo;s disease and autism (Shabo and Yagil&nbsp;<a href="https://www.tandfonline.com/doi/full/10.1080/09712119.2017.1357562#">2005</a>).</p> <p>Camel meat is a significant source of animal protein in many African and Asian countries, especially in areas where the climate adversely affects the production efficiency of other animals. The culinary and cooking practices, as well as the palate for meat, in several African and Arabian countries have evolved to prefer camel meat to other meat animal species because of beliefs in medicinal benefits, its availability and/or affordable price (Bekhit and Farouk&nbsp;<a href="https://www.tandfonline.com/doi/full/10.1080/09712119.2017.1357562#">2013</a>). Camel meat is healthier because the carcass contains less fat and has lower levels of cholesterol in the fat than other meat animals. Camel meat is also relatively high in polyunsaturated fatty acid in comparison to beef (Dawood and Alkanhal&nbsp;<a href="https://www.tandfonline.com/doi/full/10.1080/09712119.2017.1357562#">1995</a>; Al-Ani&nbsp;<a href="https://www.tandfonline.com/doi/full/10.1080/09712119.2017.1357562#">2004</a>). This is an important factor in reducing the risk of cardiovascular disease, which is related to saturated fat consumption. Camel meat is also used for remedial purposes for diseases such as hyperacidity, hypertension, pneumonia and respiratory disease, and as an aphrodisiac (Kurtu&nbsp;<a href="https://www.tandfonline.com/doi/full/10.1080/09712119.2017.1357562#">2004</a>). Very recently, Kula (<a href="https://www.tandfonline.com/doi/full/10.1080/09712119.2017.1357562#">2016</a>) reviewed the medicinal values of camel milk. We gathered and compiled the literatures up to date to overview the compositions and medicinal values of camel milk and meat.</p> <p><a href="https://www.tandfonline.com/doi/full/10.1080/09712119.2017.1357562">Original Article</a></p>

<p>Milk is an important food for children. Camel milk has been used for centuries as a medicinal drink in Middle Eastern, Asian, and African cultures (<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4700900/#b1-epj-07-1523">1</a>&ndash;<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4700900/#b3-epj-07-1523">3</a>). Camel milk products in the world are popular due to increasing demand and are typically available in pharmacies (<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4700900/#b4-epj-07-1523">4</a>).&nbsp;</p> <p>According to NCBI</p> <p>This systematic review has been conducted to evaluate the nutritional value and medicinal properties of camel milk in children, based on historical and clinical evidences. Camel milk has been used for centuries in Middle Eastern societies, and its many medicinal benefits need to be established by conventional medicine. The camel is an animal that has been integrated into daily life of many societies in the pre-modern world and is still greatly respected in the cultures of these societies. Thus, traditional medicine books and documents provide many quotes about the camel&rsquo;s mild benefits and nutritional values. Avicenna stated therapeutic effects for camel milk in spleen, kidney, liver, cancer, and children diseases have been reported (<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4700900/#b8-epj-07-1523">8</a>). Thus, in this comparative review, we aim to investigate the issues discussed with referring to the conventional medicine evidence. According to traditional Iranian medicine (TIM), the composition of camel milk is closer to human milk and of high nutritional value and therapeutic effects (<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4700900/#b5-epj-07-1523">5</a>&ndash;<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4700900/#b7-epj-07-1523">7</a>). Subsequently, the main aim of this research is to understand the various diseases that might be alleviated or prevented with camel milk and relating them to the biochemical content of camel milk and discussing the causality of these benefits based on traditional resources and conventional medicine research. Besides, we aim to evaluate camel milk in the cases or conditions for treatment of disease.</p> <p>In this review, the databases, including PubMed, Scopus, SID, Iranmedex, and Google Scholar, have been searched using the search strategy of: &ldquo;(camel AND milk) AND (autism OR food allergy OR milk allergy OR children OR diarrhea)&rdquo; for randomized controlled clinical trials, systematic reviews and/or meta-analysis, case series, case reports, and animal studies, which have been published from 1980 to 2014. The abstract of national (Iranian) and international congresses/meetings proceedings (including Congress of Camel) and university dissertations were also explored. Materials were sorted according to indications and novelties. Out of the 472 searched articles, 35 related studies were chosen for final analysis based on the noted criteria (<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4700900/figure/f1-epj-07-1523/" target="figure">Figure 1</a>). Results were reviewed by two peer reviewers based on eligibility criteria. The third reviewer was asked if the agreement (Kappa coefficient) was less than 65%.</p> <p><a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4700900/">Original Article&nbsp;</a></p>

<p>Between April 2007 and February 2010, children with confirmed CMA seen at the Allergy-Immunology Clinic, Hamad Medical Corp</p> <p>According to National library of medicine</p> <p>were enrolled into this prospective cohort study. Subjects had a detailed history and medical examination, complete blood count with differential count, total serum IgE, and specific IgE test and SPT to cow&#39;s milk. Patients with positive SPT and an elevated cow&#39;s milk-specific IgE had negative SPT to camel&#39;s milk. Of 35 children (23 male and 12 female children) aged 4-126 months (median, 21 months), 23 patients (65.7%) presented with acute urticaria, 17 (48.6%) with atopic dermatitis, 9 (25.7%) with anaphylaxis, 8 (22.9%) with failure to thrive, and 5 (14.3%) with chronic vomiting. Twenty-eight patients (80%) had family history of allergy. Twenty-six patients (74.3%) were breast-fed for &le;18 months. Mean white blood cell count was 9860.5 cells/&mu;L, absolute eosinophil count was 1219 cells/&mu;L, IgE was 682 IU/mL, and cow&#39;s milk-specific IgE was 22.01 kU/L. Only 7 patients (20%) had positive SPT to camel&#39;s milk and 28 (80%) were negative to camel&#39;s milk. All patients with negative SPT took camel&#39;s milk without any reactions. In children with CMA, SPT is a reliable clinical test in ruling out reactivity to camel&#39;s milk so these children could safely take camel&#39;s milk as an alternative nutrient.</p> <p><a href="https://pubmed.ncbi.nlm.nih.gov/21703103/">Original Article</a></p> <p>&nbsp;</p>

<p>Due to the increase of global demand of camel milk, camel husbandry has now been extensively increased in various regions of the world particularly in Asia and Africa. Camel milk and its products such as laban, ice cream, and chocolates are currently available in the local markets of all over the gulf countries and now have almost started to supply globally</p> <p>According to NCBI</p> <p>Scientifically, it has been proved that camel milk ingredients are excellent for nutritional view point as it contains high proportion of anti-bacterial and anti-viral substances.<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5669503/#ref4">4</a>-<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5669503/#ref6" id="__tag_648020414">6</a>&nbsp;Camel milk ingredients such as lactoferrin, immunoglobulins, lysozyme, B Vitamins, Vitamin C, minerals, and iron have been studied for their medicinal properties in patients with different disorders ranging from diabetes to cancer.<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5669503/#ref2">2</a>-<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5669503/#ref13" id="__tag_648020413">13</a>&nbsp;It is much more nutritious than milk from cow, buffalo, sheep, etc., as it contains low levels of fat or lactose contents, and high levels of volatile acids, especially linoleic acids and polyunsaturated acids.<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5669503/#ref2">2</a>,<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5669503/#ref3">3</a>&nbsp;Not only have these, camel milk also contains high concentrations of potassium, magnesium, copper, sodium, zinc, iron, B Vitamins, Vitamin C, etc.<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5669503/#ref2">2</a>-<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5669503/#ref5" id="__tag_648020409">5</a>&nbsp;Regular drinking of camel milk makes immune system stronger as it contains series of protective proteins such as lysozyme, lactoferrin, lactoperoxidase, immunoglobulin G, and immunoglobulin A.<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5669503/#ref3">3</a>,<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5669503/#ref14" id="__tag_648020402">14</a>&nbsp;Camel milk lacks &beta;-casein and other major allergens, which are present in cow milk that might prevent children from allergic disorders.<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5669503/#ref3">3</a>,<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5669503/#ref11" id="__tag_648020410">11</a>&nbsp;Moreover, camel milk is an excellent source of &alpha;-hydroxy acids, which are very famous for treatment of skin disorders.<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5669503/#ref3">3</a>&nbsp;Importantly, &alpha;-hydroxy acids are also frequently used by cosmetic industries for manufacturing of their products for wrinkles treatment as well as for soften of skin, and for overall improvement of the skin quality.<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5669503/#ref15" id="__tag_648020401">15</a>&nbsp;Reports have shown that total protein contents including whey proteins in camel milk are significantly more than milk from other sources,<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5669503/#ref3">3</a>-<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5669503/#ref5" id="__tag_648020407">5</a>&nbsp;this might be the reason for its effect on reducing risk for the onset of disorders such as diabetes, heart disease, and cancer.</p> <p>As a medicinal point of view, camel milk has mainly two active ingredients lactoferrin and immunoglobulins.<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5669503/#ref1" id="__tag_648374450">1</a>-<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5669503/#ref18">18</a>&nbsp;Number of studies on camel lactoferrin reported that it has anti-bacterial, anti-fungal, anti-viral, anti-inflammatory, anti-oxidant, anti-tumor properties, etc.<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5669503/#ref2">2</a>,<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5669503/#ref3">3</a>&nbsp;More specifically, it inhibits growth of&nbsp;<em>Escherichia coli</em>,&nbsp;<em>Klebsiella pneumonia</em>,&nbsp;<em>Clostridium</em>,&nbsp;<em>Helicobacter pylori</em>,&nbsp;<em>Staphylococcus aureus</em>,&nbsp;<em>Candida albicans</em>, etc. Furthermore, camel lactoferrin also has anti-pathogenic activity against human immunodeficiency virus, hepatitis B and C, cytomegalovirus, herpes simplex virus-1 infection.<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5669503/#ref3">3</a>,<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5669503/#ref10" id="__tag_648020406">10</a>&nbsp;Not only have these, camel lactoferrin has immunomodulatory roles, as it modulates activation and maturation of various immune cells such as neutrophils, macrophages, and lymphocytes.<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5669503/#ref2">2</a>,<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5669503/#ref3">3</a>&nbsp;Most importantly, lactoferrin is the main ingredient of camel milk, through which camel milk perform anti-pathogenic activity against proliferation of cancer cells; however, mechanisms behind remain to be investigated.<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5669503/#ref17" id="__tag_648020405">17</a>&nbsp;Recently, I along with some of my colleagues have investigated that camel lactoferrin has cartilage protective and anti-arthritic activity,<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5669503/#ref1" id="__tag_648374448">1</a>&nbsp;at it showed anti-inflammatory activity against interleukin-1&beta;-induced activation of human osteoarthritis chondrocytes through blocking of nuclear factor kappa B signaling events.<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5669503/#ref1" id="__tag_648374445">1</a>&nbsp;In the same study, we also have also shown that it inhibits cyclooxygenase-2 expression and prostaglandin E2 production in stimulated human osteoarthritis chondrocytes.<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5669503/#ref1" id="__tag_648374449">1</a>&nbsp;These novel actions of camel lactoferrin are of important to know the mechanisms behind its anti-inflammatory or anti-arthritic effects.</p> <p><a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5669503/">Original Article</a></p>