Camel Milk: Nutritional Composition, Functionality and Health Benefits-A Mini Review Volume 2 - Issue 2

Roua Lajnaf*

• *Alimentary Analysis Unit, National Engineering School of Sfax, Tunisia
• *Montpellier University, France

Received: November 23, 2020;   Published: December 02, 2020

*Corresponding author: Roua Lajnaf, Alimentary Analysis Unit, National Engineering School of Sfax, BPW 3038, Sfax, Tunisia

DOI: 10.32474/CTBM.2020.02.000132

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Abstract

A comprehensive mini-review on camel milk nutritional composition in comparison with bovine milk and an overview of functional properties as antioxidant, antimicrobial and Angiotensin Converting Enzyme (ACE)-inhibitory activities is provided. Camel milk and its protein fractions as lactoferrin and α-lactalbumin were found to provide various potential health benefits including anti-carcinogenic effect, hypocholesterolaemic effect, anti-diabetic, anti-autism and hypoallergenicity effects. Detailed investigations on beneficial impact of camel milk as well its nutrition value was investigated for the improvement of camel milk production and consumption worldwide not only in the arid countries and the hot regions.

Keywords: Camel milk; Proteins; Bio-functional properties; Human health

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