Potential role of camel, mare milk, and their products in inflammatory rheumatic diseases
Kocyigit E. Abdurakhmanov R. Kocyigit B.F.
March 2024Springer Science and Business Media Deutschland GmbH
Rheumatology International
2024#44Issue 3425 - 434 pp.
Milk and dairy products serve as a significant dietary component for people all over the world. Milk is a source of essential nutrients such as carbohydrates, protein, fats, and water that support newborns growth, development, and physiological processes. Milk contains various essential biological compounds that contribute to overall health and well-being. These compounds are crucial in immune system regulation, bone health, and gut microbiota. Milk and dairy products are primarily from cows, buffalos, goats, and sheep. Recently, there has been a notable increase in camel and mare milk consumption and its associated products due to an increasing attraction to ethnic cuisines and a greater awareness of food biodiversity. Camel and mare milk possess diverse nutritional and therapeutic properties, displaying potential functional foods. Camel milk has been linked to various health advantages, encompassing antihypertensive, antidiabetic, antiallergic, anticarcinogenic, antioxidant, and immunomodulatory properties. Camel milk has exhibited notable efficacy in mitigating inflammation and oxidative stress, potentially offering therapeutic benefits for inflammatory disorders. Nevertheless, although extensively recorded, the potential health benefits of mares milk have yet to be investigated, including its impact on inflammatory conditions. This article highlights the therapeutic potential of camel and mare milk and its derived products in treating inflammatory rheumatic disorders, specifically focusing on their anti-inflammatory and immune-regulatory capabilities. These alternative types of milk, which do not come from cows, offer potential avenues for investigating innovative strategies to regulate and reduce inflammatory conditions.
Camel milk , Health benefits , Mare milk , Milk products , Rheumatic diseases
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Department of Nutrition and Dietetics, Faculty of Health Sciences, Ordu University, Ordu, 52200, Turkey
Department of Biology and Biochemistry, South Kazakhstan Medical Academy, Shymkent, Kazakhstan
Department of Physical Medicine and Rehabilitation, University of Health Sciences, Adana Health Practice and Research Center, Adana, Turkey
Department of Nutrition and Dietetics
Department of Biology and Biochemistry
Department of Physical Medicine and Rehabilitation
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