.

.


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

Bacteroides sp. 35AE37

I would like to know about this bacteria's

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
Amino Acid and similar l-citrulline Increases
polymannuronic acid Decreases
barley whole-grain barley Decreases
beta-glucan foods ß-glucan Decreases
whole-grain barley Decreases
bitter melon herb momordia charantia(bitter melon, karela, balsam pear, or bitter gourd) Decreases
citrulline amino acid l-citrulline Increases
Diet Style low-fat diets Increases
Drug high red meat Increases
Food (excluding seasonings) walnuts Decreases
whole-grain barley Decreases
gallic acid and tannins gallic acid (food additive) Increases
tannic acid Increases
Herb or Spice momordia charantia(bitter melon, karela, balsam pear, or bitter gourd) Decreases
schisandra chinensis(magnolia berry or five-flavor-fruit) Increases
tannic acid Increases
High Meat Diet high red meat Increases
low fat diet low-fat diets Increases
Miscellaneous, food additives, and other odd items gallic acid (food additive) Increases
not classified red wine Increases
oligosaccharide (prebiotic) fructo-oligosaccharides (prebiotic) Increases
polymannuronate hydrolase supplement polymannuronic acid Decreases
Prebiotics and similar fructo-oligosaccharides (prebiotic) Increases
resistant starch Increases
ß-glucan Decreases
resistant starch resistant starch Increases
saccharin sugar saccharin Increases
schisandra chinensis herb schisandra chinensis(magnolia berry or five-flavor-fruit) Increases
steva sugar stevia Increases
sucralose sugar sucralose Decreases
Sugar and similar saccharin Increases
stevia Increases
sucralose Decreases
walnuts nuts walnuts Decreases
whole grains whole-grain barley Decreases