2-Title: Composition and anti-diabetic effects of camel colostrum
Authors: Taherah Mohammadabadi
Source: Ruminant Science (2025)-14(1):9-14.

Abstract

How to cite this manuscript: Mohammadabadi Taherah (2025). Composition and anti-diabetic effects of camel colostrum. Ruminant Science 14(1):9-14.
Abstract
Camel colostrum contains less lactose and fat and more proteins, peptides, vitamins and minerals than other animal colostrum. Camel colostrum is produced in the first week for five days. Proteins are the main components of colostrum, and the major proteins are immunoglobulins. Camel colostrum contains antimicrobial agents that actively stimulate the camel calf’s immune system. The IgG content must be high enough to ensure adequate immunization. The mean lactoferrin in camel colostrum was more than three times that of whole milk samples. Colostrum is rich in fatty acids such as oleic acid, vaccenic acid and conjugated linoleic acid (CLA) with potential health benefits. Camel lactoferrin exhibits antimicrobial, anticancer, antioxidant, antihypertensive, and anti-inflammatory properties. Alpha-lactalbumin is involved in the apoptosis of tumor cells and the trapping of free radicals. Colostrum insulin levels were higher on the first day after delivery, about 400 ìmol/mL. Therefore, camel’s colostrum may be commonly used as an adjunct alternative treatment in diabetes and other health complications.
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