Potential Anti-Diabetic Effect of Camel Milk

Abstract

Based on empirical observations regarding the low prevalence of diabetes mellitus in population drinking regularly camel milk, camel scientists have investigated and assessed the effect of regular camel milk consumption on glycaemic status of diabetic patients and animal models. All the experiments' results concluded to the reduction of blood glucose and glycosylated haemoglobin. The hypothesis of high quantity of natural insulin in camel milk was proposed, but the quantities reported in the literature could not explain by itself the beneficial effect of camel milk consumption. It is stated that the lack of coagulum formation of camel milk the stomach was supposed to act as an effective vehicle (under internal nanoparticles) to take the milk insulin unchanged throughout the digestive tract and absorbed in the intestine. Other proteins in higher concentrations in camel milk than in other milk could interact with insulin receptor and contribute by their antioxidant and inti-inflammatory effect to regeneration of beta-cells in pancreas.