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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.

barley and oat ** full range

Sources

  • Barley, hulled flavonoids and polyphenols
  • Barley, whole grain flour flavonoids and polyphenols
  • Amazon Site:
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    Related

    Symptoms that may be positively impacted

    This is based on associations discovered from annotated 16s microbiome samples. See this post for more information.

    The impact was identified based on combinations of symptoms, not symptoms in isolation.
    SymptomFrequency Found
    Post-exertional malaise: Inappropriate loss of physical and mental stamina,2401
    General: Fatigue2388
    Neurological-Sleep: Chaotic diurnal sleep rhythms (Irratic Sleep)1899
    Neurological: Impairment of concentration1670
    Sleep: Unrefreshed sleep1630
    General: Headaches1362
    Neurological: Confusion1190
    General: Myalgia (pain)1026
    Autonomic Manifestations: Neurally mediated hypotension (NMH)840
    Neurological: Short-term memory issues810

    Bacteria Impacted

    The following are impacted (to sort click on column title)

    Suggest a missed study:
    Taxonomy Rank Effect Citations Links
    Bifidobacteriaceae family Increases Source Study Bacteria also modified by
    Clostridiaceae family Increases Source Study Bacteria also modified by
    Lachnospiraceae family Increases Source Study Bacteria also modified by
    Lactobacillaceae family Increases Source Study Bacteria also modified by
    Streptococcaceae family Increases Source Study Bacteria also modified by
    Bifidobacterium genus Increases Source Study Bacteria also modified by
    Blautia genus Increases Source Study Bacteria also modified by
    Butyricicoccus genus Increases Source Study Bacteria also modified by
    Lactobacillus genus Increases Source Study Bacteria also modified by
    Pseudobutyrivibrio genus Increases Source Study Bacteria also modified by
    Roseburia genus Increases Source Study Bacteria also modified by
    Streptococcus genus Increases Source Study Bacteria also modified by

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