Effect of Fermented Camel Milk Containing Pumpkin Seed Milk on Oxidative Stress Induced by Carbon Tetrachloride in Experimental Rats

The study investigated the effects of fermented camel milk mixed with pumpkin seed milk on oxidative stress in rats. Thirty-two male Sprague Dawley rats were divided into four groups, with one group serving as a negative control and the others subjected to oxidative stress via carbon tetrachloride. Among the oxidative stress groups, one received no treatment, while the others were given fermented camel milk or fermented camel milk with 50% pumpkin seed milk. The latter showed significant improvements in antioxidant activity, reducing levels of malondialdehyde, LDL, cholesterol, triglycerides, AST, ALT, creatinine, and urea, while increasing HDL, total protein, and albumin. These results suggested that fermented camel milk with 50% pumpkin seed milk could mitigate oxidative stress-related disorders, indicating potential health benefits for patients with oxidative stress.