【Research on Camels】Can camel milk fight cancer and hepatitis?

01 Introduction Camel milk has been an important source of nutrition for nomadic people since ancient times. In recent years, scientists have found that it is not only rich in vitamin C, lactic acid bacteria (LAB) and various active proteins, but also has unique antibacterial and antioxidant effects, and even shows potential in the fields of anti-cancer and anti-hepatitis. This review paper published in Antioxidants reveals the scientific mysteries behind camel milk. 02 The unique effects of camel milk come from its rich active ingredients Lactic acid bacteria (LAB): They are natural probiotics in camel milk, which can inhibit pathogenic bacteria such as Escherichia coli and Staphylococcus aureus, regulate intestinal immunity, and are known as the "guardians of the intestine". Lactoferrin: It is a powerful antibacterial protein that exerts its bactericidal effect by destroying the bacterial cell membrane, and can also inhibit the invasion of viruses (such as hepatitis C virus). β-lactoglobulin and whey protein: The active peptides produced after hydrolysis have antioxidant functions, which can scavenge free radicals and protect cells from oxidative damage. 03 Anticancer Potential: Activating the "Self-Destruction Program" of Cells Research has found that camel milk inhibits the growth of cancer cells through multiple mechanisms: 1. Inducing apoptosis of cancer cells: Lactoferrin and active peptides in camel milk can activate the Caspase-3 enzyme, triggering "programmed cell death" of cancer cells. 2. Blocking the carcinogenic signaling pathway: It inhibits CYP1A1 (a carcinogenic gene) and at the same time increases the expression of NQO1 and GSTA1 (antioxidant genes), defending against cancer from the source. 3. Inhibiting angiogenesis: Exosomes in camel milk can reduce VEGF (vascular endothelial growth factor), cutting off the "nutrient supply" to tumors. Experimental evidence: In cell models such as liver cancer (HepG2) and breast cancer (MCF7), camel milk significantly reduces the activity and migration ability of cancer cells. 04 Anti-hepatitis: The "Master of Liver Repair" The protective mechanisms of camel milk against hepatitis include: Antioxidant protection for the liver: It increases the activity of SOD (superoxide dismutase) and CAT (catalase) in the liver, neutralizing the oxidative damage caused by alcohol or toxins. Antiviral activity: Lactoferrin and immunoglobulin can specifically bind to the hepatitis C virus (HCV), preventing it from infecting liver cells. Regulation of immune balance: By regulating the Th1/Th2 cytokine network, it enhances the body's ability to clear viruses. Clinical correlation: Preliminary studies have shown that camel milk can reduce ALT and AST (liver function indicators) in hepatitis patients and improve fatigue symptoms. Research Prospect: From the Laboratory to the Dining Table Although the research on camel milk is exciting, it should be noted that: Research limitations: Most of the existing data come from animal experiments and cell models, and large-scale human clinical trials have not been carried out yet. Application challenges: The production of camel milk is low and the cost is high. How to extract the active ingredients on a large scale is the key to industrialization. Scientific combination: The synergistic effect of camel milk and drugs (such as combined use in anti-cancer treatment, etc.) is worthy of further exploration. Conclusion: A Rising Star among Natural Functional Foods Camel milk is not only the "drink of life" for desert ethnic groups, but also a potential "natural medicine cabinet" for future medicine. Its antibacterial and antioxidant properties provide new ideas for the adjuvant treatment of cancer and hepatitis. However, before regarding it as a "panacea health product", more scientific verification is still needed. Interactive Topic Have you ever tried camel milk? Have you ever paid attention to its health benefits? You are welcome to leave a message and share your views! References ： Khan M.Z. et al. Antioxidants 2021, 10, 788.