Milk is considered as a complete food as it is rich in proteins, fats, minerals, and vitamins that are essential for human nutrition. Camel milk, a dietary staple in hot and arid regions for millennia, has recently gained attention for its nutritional richness and therapeutic properties. With a global camel population of 35 million, countries in East and Central Africa harbor the largest populations, with Ethiopia ranking second in production after Somalia. Beyond its significance in pastoralist communities, camel milk exhibits diverse health benefits, including anti-aging, anti-inflammatory, and immunomodulatory effects. Its unique chemical composition, including high levels of vitamin C, essential minerals, and protective proteins like lactoferrin, lactoperoxidase, immunoglobulins, and lysozyme, makes it a potential alternative to bovine milk. Camel milk lacks β-lactoglobulin, which causes allergic to cow milk proteins. Notably, camel milk's role in managing conditions such as diabetes, allergies, autism, cancer, tuberculosis, hepatitis, and arthritis. Moreover, its hypoallergenic nature and antimicrobial properties make it a promising functional food. Insulin-like proteins, which imitate insulin's role in controlling blood sugar levels and hence improve glucose uptake, contribute to its efficacy. Camel milk has cosmetic effects due to the presence of α-hydroxy acids, which help to plump the skin and smooth fine lines. Despite its importance, camel milk remains underappreciated, necessitating further research and awareness efforts to unlock its full therapeutic potential and promote its consumption. This paper aims to shed light on the diverse health benefits of camel milk.

Milk is a rich source of macronutrients and micronutrients, which are imperative for good health. Camel milk has long been a staple in the diets of people living in hot regions and arid parts of the world for millennia. Its nutritional richness and therapeutic effects have garnered increasing interest, positioning it as a potential alternative to bovine milk [1]. With an estimated global camel population of 35 million, primarily consisting of dromedaries (one-humped) and a smaller proportion of Bactrian camels, countries in East and Central Africa, including countries like Somalia, Chad, Sudan, Ethiopia, and Kenya, harbor the largest populations [2]. Ethiopia stands out as a key player in camel milk production, ranking second globally next to Somalia, with an annual production estimated at 75,000 tons [3]. This milk production is vital for food security for pastoralist in arid and semi-arid regions of Africa and Asia [4], notably in eastern Ethiopia [5].

Camel milk's significance extends beyond mere numbers. In regions like India, Ethiopia, Sudan, and other camel rearing countries, camel milk is primarily consumed raw by camel-keeping societies [6]. Current studies showed that it has high nutritional value and health benefits compared to milk from other species [7]. It is known for its anti-aging properties, cosmetic benefits, and immunity against diseases and detergents. It also treats multiple diseases, such as diarrhea, cow milk allergy, diabetes, hepatitis, cancer, psoriasis, malnutrition, and bacterial and viral infections [8].

Camel milk has a unique chemical composition compared to milk from ruminant animals like cows, sheep, and goats. This includes low levels of beta-casein and a lack of beta-lactoglobulin, making it suitable for individuals allergic to or intolerant to cow milk proteins [9]. Furthermore, it contains lower sugar and cholesterol levels while boasting higher vitamin C content and essential minerals like zinc, iron, manganese, and copper compared to bovine milk. Additionally, camel milk is rich in protective proteins like lactoferrin, immunoglobulin, lactoperoxidase, and lysozyme [10]. Despite its potential, details about camel milk's significance in human nutrition and health benefits were a little limited. Therefore, this paper aims to address this gap by compiling information on the growing importance of camel milk in promoting human health.

1.1. Chemical composition and nutritional attribute of camel milk 

Camel milk's nutritional and physiological benefits have garnered increasing interest, positioning it as a promising alternative to bovine milk. Its unique composition enhances digestibility within the human gastrointestinal system, attributed to smaller milk-fat globules and hypoallergenic properties [11]. Camel milk contains less saturated fat and higher levels of vitamins, particularly B1, B2, and C. Notably, its Vitamin C content (24–52 mg/kg) is three to five times greater than cow's milk and 1.5 times that of human milk, making it a crucial dietary element in desert areas with scarce fruit and vegetable access [12]. Furthermore, Bentsen [13] observed that camel milk is rich in unsaturated fatty acids, linoleic acid, and long-chain fatty acids, which are beneficial for cardiovascular and cognitive health.

Similar to cow's milk, camel milk is a valuable supply of several nutrients, particularly salt, calcium, magnesium, potassium, and phosphorus. Ca, P, and Mg levels in particular are comparable between camel and cow milk minerals. The primary change is in the mineral content—camel milk contains higher quantities of Na, K, Cu, Fe, Mn [14], and Zn [15]. Geographical origin and seasonal variations significantly influence camel milk composition; with East African camels displaying a higher fat content than their counterparts elsewhere [4]. Camel milk's higher iron content can help prevent iron-deficiency anemia. Manganese is necessary for numerous enzymes, including those that protect cells from free radical damage, even though it plays a crucial role in cellular metabolism [16].

Proteins from camel milk have a different makeup than proteins from other mammals and from milk from cows. They are classified as caseins and whey proteins, making up 73.1% and 26.9% of all proteins, respectively [17]. Caseins are highly digestible in the colon and are vital for supplying critical amino acids that are necessary for the growth and development of newborns. Comparing camel milk to bovine milk, the protein composition of camel caseins is different; camel milk has more β-casein and less κ-and αS1-casein [18]. As in human milk, dromedary camel and Bactrian whey lack β-lactoglobulin, this is a major whey protein in bovine milk, and instead contains higher levels of α-lactalbumin, camel serum albumin (CSA), and lactoferrin [17]. Camel α-lactalbumin is considered more nutritious than its bovine counterpart due to its higher concentration of essential amino acids, higher concentration of β-casein and lack of β-lactoglobulin, which contributes to the higher digestibility rate of camel milk and a lower incidence of allergies in infants [19]. Lactoferrin, lysozyme, immunoglobulin, lactoperoxidase, peptidoglycan, lactoalbumin, serum albumin, and peptidoglycan recognition proteins are the main constituents of camel milk [20].

In terms of nutritional content, camel milk typically contains 3.4% protein, 4.4% lactose, 0.79% ash, 87% water, and 3.5

Camel milk stands as a nutritional powerhouse with significant therapeutic potential. Its unique composition, including lower levels of beta-casein and absence of beta-lactoglobulin, makes it suitable for individuals allergic to cow milk proteins. Moreover, camel milk boasts higher levels of essential nutrients like vitamin C, zinc, iron, manganese, and copper; long shelf life; large amounts of insulin/insulin-like protein; therapeutic properties; high digestibility; and higher nutritional value than bovine milk. Regular intake of camel milk helps control blood sugar levels. Scientific research has highlighted its role in managing conditions like diabetes, allergies, and autism and its potential in combating cancer and promoting skin health. Its immunomodulatory properties, antimicrobial activity, and antioxidant effects contribute to its efficacy in addressing various health concerns. Furthermore, camel milk’s hypoallergenic nature and ability to enhance digestive health suit individuals with specific dietary requirements or sensitivities. Although camel milk has such values, it is less appreciated thus its consumption is restricted to pastoral areas. Based on conclusions, the follow recommendations are forwarded:

• Camel milk should be given to people with lactose intolerance and diabetic patients as adjunctive with insulin therapy.
• Governments, healthcare professionals, and nutritionists should promote awareness of camel milk's nutritional value and health benefits, among populations with limited access to healthcare resources.
• Countries like Ethiopia, with its significant camel population potential, should prioritize further research into the medicinal value of these animals. 

We are grateful to Prof. Dr.R. K. narayan for going through the manuscript and Anubha for computers health.

All authors contributed during the preparation of the manuscript.

There was no conflict of interest.