Biomolecular content of camel milk: A traditional superfood towards future healthcare industry. (April 2017)

• Record Type: Journal Article
• Authors: Khalesi, Mohammadreza; Salami, Maryam; Moslehishad, Maryam; Winterburn, James; Moosavi-Movahedi, Ali Akbar
• Is Part Of: Trends in food science & technology. Volume 62(2017)
• Page Start: 49
• Page End: 58
• Publication Date: 2017-04
• Subjects: Camel milk -- Non-bovine milk -- Bioactive compounds -- Healthcare -- Diabetes; Food industry and trade -- Periodicals; Food -- Biotechnology -- Periodicals; 664.005
• DOI: 10.1016/j.tifs.2017.02.004
• Languages: English
• ISSNs: 0924-2244

Abstract

Abstract: Drinking non-bovine milk has been reported to possess bio-functionality for regular consumers. Camel milk is a traditional product that has been used for many years in arid rural communities of Asia and Africa as a biomedicine to cure several health issues such as asthma, oedema, and diabetes. The product consists of appropriate amounts of bioactive compounds. In addition, it contains low amounts of fatty acids and cholesterol, whilst it does not contain β-lactoglobulin. The latter, which is present in bovine milk, causes allergic symptoms in some people. The similarity of the formula to human milk suggests this superfood as an alternative for bovine milk with complete nutrition for infants. In this review, the biomolecules present in camel milk and their positive roles on the health of consumers are extensively discussed. Highlights: The nutrition value of CM is higher than BM. CM possesses no allergy effects, due to the lack of β-LG. The lactose from CM is metabolized by lactose intolerant people without difficulty. CM exhibits biological value due to a high bioactive peptides content. CM has been reported to possess curative role against diabetes.