
Taherah Mohammadabadi
Agricultural Sciences and Natural Resources University, IranTitle: Camel milk: A superfood for cardiovascular diseases
Abstract
Currently, consumers' interest in camel milk has been increased due
to its health benefits. Camel milk is rich in
vitamins C, Mn, iron, Cu and Zn rather than cow milk. Camel milk has high
amount of immunoglobulins and protective
enzymes like lactoferrin, peptidoglycan recognition protein, lactoperoxidase
and lysozyme. Furthermore, lactic acid bacteria of
camel milk as strong probiotic are important for the gut health and function. Smaller size of
nanobodies of camel milk prevent food allergy and enhance the immune system and
inflammations. Camel milk contains insulin like
proteins, which does not form coagulum in the acidic condition of stomach and
may be an effective alternative for insulin to treat type 1 and 2 and
gestational diabetes. Camel milk may prepare about 60% of
the insulin in
type 1 diabetes patients. Camel milk is
effective on cholesterol content and cardiovascular diseases. Probiotic
bacteria of camel milk may interfere with cholesterol absorption from the
intestine by de conjugating bile salts and preventing reabsorption.
Hypocholesterolemia peptides have been resulted in cholesterol reduction by
binding to cholesterol or reducing the micellar solubility of cholesterol and
inhibiting cholesterol absorption. Lactoferrin, immunoglobulins and antioxidants of camel
milk led to improve cardiovascular challenge in type 1 and 2 diabetes. Using of camel milk for 6 months reduced LDL and triacylglycerol’s
in type 1 diabetic cases. Reduction of 1% in cholesterol reduces the risk of
cardiovascular diseases by 2–3%. Therefore, camel milk is effective in preventing complications
due to diabetes and cardiovascular disorders.
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