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The information on this site is from academic and research studies. Applicability to humans must be determined by a licensed medical professional.

Romboutsia (genus)

Suggest a missed study:
Count Frequency Min when seen 25th %ile Average Median (50%ile) Most Common Value 75th %ile/th> Max when seen Stand Dev Variance Skewness Kurtosis
528 65.2% 6.0 285.0 3539.4 999.0 90.0 3276.0 138642.0 8808.4 77587770.9 8.7 112.8

I would like to know about this bacteria's

Conditions Associated from PubMed Studies

  1. High: Hashimoto's thyroiditis reported from 1 studies
  2. Low: Chronic Kidney Disease reported from 1 studies

Most Common Symptoms loosely Associated (Citizen Science)

  1. Bottom 25% levels weakly associated with General: Fatigue
  2. Bottom 25% levels weakly associated with Sleep: Unrefreshed sleep
  3. Bottom 25% levels weakly associated with Neurological: Impairment of concentration
  4. Bottom 25% levels weakly associated with Neurological: Word-finding problems
  5. Bottom 25% levels weakly associated with Neurological-Vision: photophobia (Light Sensitibity)
  6. Bottom 25% levels weakly associated with Autonomic Manifestations: irritable bowel syndrome
  7. Bottom 25% levels weakly associated with Neurological: Cognitive Overload
  8. Below Average levels weakly associated with Neurological-Sleep: Insomnia
  9. Bottom 25% levels weakly associated with Immune Manifestations: Bloating
  10. Bottom 25% levels weakly associated with Comorbid-Mouth: Bruxism - Jaw cleanching / Teeth grinding

I would like to know what can change the quality that I have

You can compare microbiome impact of these by checking the desired items (try keeping the numbers below six(6) and clicking

General Substance Specific Substance Effect
Food (excluding seasonings) ku ding cha tea Increases
safflower oil Increases
gallic acid and tannins ku ding cha tea Increases
Herb or Spice Carthamus tinctorius L (Safflower) Decreases
not classified cranberry bean flour Decreases
oligosaccharide (prebiotic) oligofructose (prebiotic) Decreases
Prebiotics and similar oligofructose (prebiotic) Decreases
safflower herb safflower oil Increases
teas ku ding cha tea Increases

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