7. CONCLUSION
Based on evidence-based reviews of research findings on the use of camel milk in diabetes management, it can be concluded that camel milk has a powerful effect in reducing blood glucose levels and insulin requirement, and it limits diabetic complications such as elevated cholesterol levels, liver and kidney diseases; decreased oxidative stress; and delayed wound healing. Camel milk is safe and efficient in improving long-term glycemic control and can provide a significant reduction in the dose of insulin required by type 1 diabetic patients. Therefore, the daily consumption of camel milk may reduce the risk of diabetes. Camel milk is able to pass through the acidic environment of the stomach and be absorbed into the blood stream. Therefore, it can be included in the preparation of oral insulin to avoid coagulation in the stomach that occurs in milk from other mammalian sources.
In addition, further studies are needed to isolate the actual bioactive peptides in camel milk that are similar in producing the insulin effect and responsible for reducing blood glucose in diabetes. Furthermore, fermentation of camel milk in the presence of probiotic bacteria could increase the potential therapy of camel milk to control diabetes. Thus, further in vitro and in vivo studies are highly recommended.
Source: Science Direct
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