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Whey (also known as lactoserum) is a turbid pale yellow-green liquid formed after the casein in milk has been coagulated by the action of a protease enzyme or by acid treatment (Reference Brandelli, Daroit and Corra9)

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FLG mutations are linked to a history of AD onset, disease severity, and disease persistence

Liu S, Luo W, Wang Y (2022) Emerging role of PARP-1 and PARthanatos in ischemic stroke

TNF and increased intracellular iron alter macrophage polarization to a detrimental M1 phenotype in the injured spinal cord