Title: How camel milk as a unique superfood is effective on Diabetes and Cardiovascular issues?

Abstract:

Camel milk is considered as a superfood with medicinal values. Camel milk has high amount of vitamin C, 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 diabetic patients and reduce blood sugar and required insulin dose about 30–35% in type 1 diabetes patients. Raw camel milk has immune- modulatory effects on beta-cells of the pancreas, increase insulin secretion, reduces required insulin and insulin resistance and improves the glycaemic control 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. Hypocholesterolaemia 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 not only food, but also it is recommended as miraculous superfood for diabetes, heart health and cardiovascular disorders.

Biography:

Taherah Mohammadabadi finished her PhD in Iran and Australia and has been as a researcher at University of Queensland, Australia; she has attended and presented her works in different conferences in some countries. She is working as academic member, researcher and teacher since 11 years ago in Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University, Iran. She has been as supervisor for 10 PhD students and more than 30 Msc students. She has over 200 published publications, conferences presentations, and scientific projects; Also, some books on phytochemicals and microbes, bioactive components in the livestock milk; milk lactoferrin and health, anti-diabetes properties of camel milk. She is member of the editorial board and reviewer of some international and national journals.