Camel’s milk is an important part of many people's staple diets worldwide, particularly in arid and semi-arid areas. Camel milk’s therapeutic and nutraceutical qualities are linked to its distinct composition and biomolecular features, which, depending on their bioactive qualities, offer the user specific health benefits. Since ancient times, camel milk has been used to treat a wide range of illnesses. Scientific research has shown that camel milk also has anti-inflammatory, anti-ulcerogenic, antibacterial, antiviral, antiparasitic, antihyperglycemic, anticholesterolemic, antihypertensive, and anticancer properties. Camels' milk is a rich source of antioxidants, vitamins, lactoferrin, micro-minerals, bioactive peptides, polyunsaturated fatty acids, and other health-promoting substances. These drugs may be used to treat several significant illnesses that affect people, including autism, TB, asthma, gastrointestinal disorders, etc.
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