Journal of Clinical Anesthesia and Intensive Care

Multiple sclerosis (MS) is central nervous system (CNS) based disease. It is a chronic inflammatory demyelinating disease [1]. The main causes for MS are genetic and environmental factors. It is a disease of young people (median age of onset is around 28 years) but is lifetime and is often disabling; 50% of patients need a cane to walk 15 years after disease onset; and Worldwide more than 2.5 Million persons are affected.

CNS myelination is a well-known biological phenomenon related to increase in action potential conduction speed and synaptic integration. Demyelination or abnormal myelination has been related to seizures and epilepsy either in patients or animal models. Although its role in fastening action potential propagation has been confirmed, few additional biological functions of CNS myelin has been described.

Angiopoietin-like 4 (ANGPTL4) is a multifaceted secreted protein discovered by three different institutions in 2000 simultaneously [1]. It is expressed in adipose tissues, liver, muscle, heart, kidney, skin, and other tissues. The nutritional, metabolic, and inflammatory status of the organism regulate the expression of ANGPTL4 [2-4].

Metabolic dysfunction-associated steatotic liver disease (MASLD) is comprised of a spectrum of conditions, which is a progressive form of liver disease ranging from simple steatosis to steatohepatitis. The liver regulates fat metabolic homeostasis through de novo lipogenesis, fatty acid uptake and oxidation, low-density lipoprotein secretion in hepatocytes.

Beyond mere aesthetics, the vibrant hues of fruits, vegetables, and culinary creations evoke sensory experiences that influence perceptions of flavor, freshness, and even nutritional value. This concept highlighted the pivotal role that color can play in the realm of food, serving as a powerful tool to captivate consumers and entice their taste buds.