A A Comprehensive Review on Therapeutic Properties of Camel Milk

Main Article Content

Muhammad Muzamil
Muhammad Irfan
Muhammad Shoaib
Tayyaba Ali
Ayesha Saddiqa
Ahmad Masood
Muhammad Hamza Saeed
Noor Ul Huda


Background: Camel milk has been traditionally valued for its nutritional and medicinal properties across various cultures. Recent scientific inquiries have illuminated its potential in treating a range of health conditions, including diabetes, autism, allergies, liver and kidney functions, and infectious diseases such as tuberculosis. This has sparked a growing interest in integrating camel milk into health and dietary regimens as a natural therapeutic agent.

Objective: The objective of this review is to systematically examine the therapeutic properties of camel milk, focusing on its application in treating specific diseases, its nutritional composition, and its implications for human healthcare.

Methods: This review synthesized data from various studies that investigated the medicinal benefits of camel milk in treating diseases like diabetes, hepatitis C, autism, allergies, and tuberculosis. The methods involved a comprehensive literature search across several databases, including PubMed, Scopus, and Google Scholar, to collect studies that reported on the therapeutic effects, nutritional composition, and health outcomes associated with camel milk consumption.

Results: Findings indicate that camel milk contains unique molecules such as insulin-like proteins, amylase, lactoferrin, and specific enzymes beneficial for managing diabetes, hepatitis C, and allergies. Studies on autistic children showed improvements in antioxidant enzyme levels after camel milk consumption. In tuberculosis patients, camel milk consumption was associated with improved clinical symptoms and increased immunoglobulin levels. The nutritional analysis revealed camel milk's rich composition in essential fats, proteins, lactose, and minerals, highlighting its nutritional value.

Conclusion: Camel milk presents a viable, natural therapeutic option for a variety of health conditions, offering significant benefits in nutritional and medicinal applications. Its integration into dietary practices and healthcare could enhance human health outcomes, particularly in areas where conventional medical resources are scarce or in populations seeking alternative treatments.

Article Details

How to Cite
Muzamil, M., Irfan, M., Shoaib, M., Ali, T., Saddiqa, A., Masood, A., Saeed, M. H., & Huda, N. U. (2024). A A Comprehensive Review on Therapeutic Properties of Camel Milk. Journal of Health and Rehabilitation Research, 4(1), 883–888. https://doi.org/10.61919/jhrr.v4i1.493
Author Biographies

Muhammad Muzamil, Bahauddin Zakariya University Multan Pakistan.

Faculty of Food Science and Nutrition.

Muhammad Irfan, Bahauddin Zakariya University Multan Pakistan.

Faculty of Food Science and Nutrition.

Muhammad Shoaib, University of Agriculture Faisalabad Pakistan.

National Institute of Food Science and Technology.

Tayyaba Ali, University of Agriculture Faisalabad Pakistan.

Institute of Home Sciences.

Ayesha Saddiqa, University of Agriculture Faisalabad Pakistan.

National Institute of Food Science and Technology.

Ahmad Masood, Bahauddin Zakariya University Multan Pakistan.

Faculty of Food Science and Nutrition.

Muhammad Hamza Saeed, Punjab Food Authority Faisalabad Pakistan.

Nutrition Trainee Officer.

Noor Ul Huda, Bahauddin Zakariya University Multan Pakistan.

Institute of Molecular Biology and Biotechnology.


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