J. Nutrition and Food Processing Copy rights@ Zakari David Adeiza, et al, Auctores Publishing LLC – Volume 7(7)-232 www.auctoresonline.org ISSN: 2637-8914 Page 1 of 5 Growing Importance of Camel Milk in Human Health Mahendra Pal 1 *, Firaol Tariku 2 , Tesfaye Rebuma 3 , Judit Molnar 4 and Suneeta Pinto 5 1 Narayan Consultancy of Veterinary public Health, and Microbiology, Bharuch, Gujarat, India. 2 Nono Woreda Agricultural Office, Silk-Amba, West Shewa Zone, Ambo, Oromia, Ethiopia. 3 Shaggar City Administration Sebeta subcity administration Agricultural Office, Sebeta, Oromia, Ethiopia. 4 Department of Water and Environmental Sciences, Faculty of Agricultural and Food Sciences, Szechenyi Istavan University, 9200. Mosonmagyarovar, Hungry, Europe. 5 Deaprtment of Dairy Technology, College of Dairy Science, Anand, Gujarat, India. *Corresponding author: Mahendra Pal, Founder and Managing Director of Narayan Consultancy of Veterinary public Health, and Microbiology, Bharuch, Gujarat, India Received date: May 10, 2024; Accepted date: July 10, 2024; Published date: July 26, 2024 Citation: Mahendra Pal, Firaol Tariku, Tesfaye Rebuma, Judit Molnar and Suneeta Pinto, (2024), Growing Importance of Camel Milk in Human Health, J. Nutrition and Food Processing, 7(7); DOI:10.31579/2637-8914/232 Copyright: © 2024, Mahendra Pal. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Abstract: Milk is considered as a complete food as it is rich in proteins, fats, minerals, and vitamins that are essential for human nutrition. Camel milk, a dietary staple in hot and arid regions for millennia, has recently gained attention for its nutritional richness and therapeutic properties. With a global camel population of 35 million, countries in East and Central Africa harbor the largest populations, with Ethiopia ranking second in production after Somalia. Beyond its significance in pastoralist communities, camel milk exhibits diverse health benefits, including anti-aging, anti-inflammatory, and immunomodulatory effects. Its unique chemical composition, including high levels of vitamin C, essential minerals, and protective proteins like lactoferrin, lactoperoxidase, immunoglobulins, and lysozyme, makes it a potential alternative to bovine milk. Camel milk lacks β - lactoglobulin, which causes allergic to cow milk proteins. Notably, camel milk's role in managing conditions such as diabetes, allergies, autism, cancer, tuberculosis, hepatitis, and arthritis. Moreover, its hypoallergenic nature and antimicrobial properties make it a promising functional food. Insulin-like proteins, which imitate insulin's role in controlling blood sugar levels and hence improve glucose uptake, contribute to its efficacy. Camel milk has cosmetic effects due to the presence of α-hydroxy acids, which help to plump the skin and smooth fine lines. Despite its importance, camel milk remains underappreciated, necessitating further research and awareness efforts to unlock its full therapeutic potential and promote its consumption. This paper aims to shed light on the diverse health benefits of camel milk. Key words: camel; health benefits; milk; nutritional value 1.Introduction Milk is a rich source of macronutrients and micronutrients, which are imperative for good health. Camel milk has long been a staple in the diets of people living in hot regions and arid parts of the world for millennia. Its nutritional richness and therapeutic effects have garnered increasing interest, positioning it as a potential alternative to bovine milk [1]. With an estimated global camel population of 35 million, primarily consisting of dromedaries (one-humped) and a smaller proportion of Bactrian camels, countries in East and Central Africa, including countries like Somalia, Chad, Sudan, Ethiopia, and Kenya, harbor the largest populations [2]. Ethiopia stands out as a key player in camel milk production, ranking second globally next to Somalia, with an annual production estimated at 75,000 tons [3]. This milk production is vital for food security for pastoralist in arid and semi-arid regions of Africa and Asia [4], notably in eastern Ethiopia [5]. Camel milk's significance extends beyond mere numbers. In regions like India, Ethiopia, Sudan, and other camel rearing countries, camel milk is primarily consumed raw by camel-keeping societies [6]. Current studies showed that it has high nutritional value and health benefits compared to milk from other species [7]. It is known for its anti-aging properties, cosmetic benefits, and immunity against diseases and detergents. It also treats multiple diseases, such as diarrhea, cow milk allergy, diabetes, hepatitis, cancer, psoriasis, malnutrition, and bacterial and viral infections [8]. Camel milk has a unique chemical composition compared to milk from ruminant animals like cows, sheep, and goats. This includes low levels of beta-casein and a lack of beta-lactoglobulin, making it suitable for individuals allergic to or intolerant to cow milk proteins [9]. Furthermore, it contains lower sugar and cholesterol levels while boasting higher Open Access Review Article Journal of Nutrition and Food Processing Mahendra Pal * AUCTORES Globalize your Research