**1. Introduction**

The medicinal properties of camel milk have long been recognized, especially in middle eastern countries. Camel Milk is a rich source of active proteins, especially enzymes that have several biological activities including antibacterial, antiviral, immunological, and antioxidant properties. Camel milk has been used to treat many diseases such as Hepatitis, Allergy, Liver, and kidney function, Diarrhea, and Diabetes. Moreover, camel milk has no allergenic properties and can be consumed by lactase-deficient people. Like human milk, camel milk has a high content of lactoferrin and α-lactalbumin but lacks β-lactoglobulin [1]. It differs from cow milk as it has lower fat, cholesterol, and lactose levels, besides this, there is an absence of beta-lactoglobulin and beta-casein. Beta casein is the allergenic component that is present in cow milk but absent in camel milk. Also, it has very low levels of lactose making it consumable by lactase deficient people [2]. It has been noted that despite the lack of refrigeration, camel's milk remains unspoiled for several days. This may be due to the antibacterial activity of certain proteins contained in camel's milk [3]. Furthermore, camel milk proteins are generally pH hydrolysis resistant and thermostable. Lactoferrin is well recognized as an adjunct to anti-cancer standard therapy by virtue of its immunomodulatory activity. It also exhibits immuno-compatibility, bioavailability, safety, relative abundance, and low-cost effectiveness. Moreover, the oral route of administration makes it very easy to be given to patients and it is usually well-tolerated [4]. Numerous studies on camel lactoferrin reported that it has anti-bacterial, anti-fungal, anti-viral, anti-inflammatory, antioxidant, and anti-tumor properties. Camel milk lactoferrin is a molecule that not only boosts the immune system but also acts against cancer. The

objective of this work is to understand the role of camel milk lactoferrin in immunomodulation and in disease treatment [5].
