حليب الإبل كغذاء وظيفي : دراسة مرجعية

Abstract EN

Camels are considered to be a good source of milk and meat mainly in Arabic region.

Camel milk has an important role in human nutrition in the hot regions and arid countries.

This milk contains all the essential nutrients found in bovine milk.

The mean values of camel milk composition are as follows: protein 3.1%; fat 3.5%; lactose 4.4%; ash 0.79% and total solids 11.9%.

Camel milk is popular in Arabic and different regions in the world and consumed as fresh or soured milk.

Fresh and fermented camel milk were found to provide various potential health benefits.

Camel milk was reported to have potential therapeutic properties, such as hypocholesterolaemic, anti-carcinogenic, anti-diabetic, anti-hypertensive, and has been recommended to be consumed by children who are allergic to bovine milk as well as has an angiotension I-converting enzyme-inhibitory activity.

Also, camel milk is used in a treatment for a series of diseases such as dropsy, jaundice, tuberculosis, asthma and leishmaniasis or kala-azar.

Moreover, camel urine was also reported to be used as a treatment for diarrhea.

Camel milk was reported to have an antimicrobial effect among large number of Gram positive and Gram negative bacteria.

In conclusion, camel milk has enormous health benefits, which considered as a novel functional food.