Positive Effects of Camel’s Milk for Alzheimer’s Patients

Abstract

Background: Alzheimer’s disease (AD) is a progressive neurodegenerative disorder characterized by cognitive decline, memory loss, and impaired daily functioning. In recent years, a growing interest has developed in finding natural and dietary interventions for AD. The present study aimed to assess the effects of camel milk on patients with AD.

Methods: A case-control, hospital-based study design was used for this study. The study was conducted in Al azhar Faculty of Medicine, Cario, Egypt between June 2011- June 2012. Patients diagnosed as AD (clinically probable)-according to the criteria of the National Institute of Neurological and Communication Disorders and AD and Related Disorders Association (NINCDS/AD RDA), with Hachiniski Ischemic Score (HIS)<4 were included in the treatment group. All subjects were given the Mini-Mental State Examination (MMSE) to assess cognitive functions.

Results: A total of 40 participants were included in the study, with 15 (37.5%) participants in the control group and 25 (62.5%) participants in treatment group. The male and female ratio in the study was 1:1. The mean age in the control group was 67±5.06 and 70.7±5.38 in the treatment group. There was a significant difference in serum parameters between the control and treatment groups prior to the treatment. After treatment, amyloid beta 42, HSP 90, MDA, nitric oxide, IL-6, cholesterol, noradrenaline, and dopamine levels showed a significant decrease (P=0.000 for all). However, GSH, total antioxidants, acetylcholine, and serotonin levels were significantly improved after treatment (P=0.000 for all). There was a significant increase in MMSE score after treatment (15.28±5.78 vs. 26±9.85; P=0.000).

Conclusion: The findings of the present study showed that camel’s milk has a significant positive impact on patients with AD, regarding improvement in laboratory parameters and cognitive functions