Exploring the therapeutic and nutritional potential of camel milk: Challenges and prospects: A comprehensive review

Camel milk, often termed "white gold," is an essential nutritional resource for nomadic communities in arid regions, particularly across East and Central Africa. Known for its high levels of vitamins, minerals, proteins, and bioactive compounds, camel milk has gained attention for both its nutritional and therapeutic potential. Unique in composition, camel milk is low in lactose, fat, and cholesterol while offering high levels of vitamin C, immunoglobulins, and other bioactives, making it a suitable option for individuals with allergies or intolerances to bovine milk. Traditionally, camel milk has been consumed to manage conditions such as autism, diabetes, hypertension, and gastrointestinal disorders. Recent research is exploring and validating these traditional claims, conferring its effectiveness in preventing and treating metabolic disorders through its anti-inflammatory, antioxidant, and antimicrobial properties. In 2023, the global camel dairy market was valued at $7.5 billion, driven by rising health awareness, wellness trends, and demand among lactose-intolerant populations. However, challenges in production, low yields, logistical complexities, and limited consumer awareness hinder wider adoption and market growth. This review provides in-depth studies of camel milk's nutritional and therapeutic benefits, as well as the challenges during production, processing, and supply chain. By examining current scientific evidence and suggesting potential solutions to these challenges, this review highlights camel milk's promise as a functional food with significant health applications, presenting both nutritional security and economic opportunities on a global scale.