SELECT TOP (1000) [Source] ,[Taxon] ,[LowValue] ,[HighValue] ,[LowPCile] ,[HighPCile] FROM [DB_A5D9F7_Lassesen].[dbo].[JasonH]

Parasporobacterium paucivorans Details: NCBI 115544, gram-negative or unknown [species]

| DSM 15970| NCCB 100052| Parasporobacterium paucivorans| Parasporobacterium paucivorans Lomans et al. 2004| strain SYR1

  1. Nutritional Value: Many plants within Fabales, especially those in the Fabaceae family (legumes), are valued for their nutritional content. Legumes, such as beans, lentils, and peas, are rich sources of protein, dietary fiber, vitamins (e.g., folate), and minerals (e.g., iron and potassium). These nutrients contribute to a healthy and balanced diet.

  2. Protein Content: Legumes, a prominent family within Fabales, are particularly known for their protein content. They are important sources of plant-based protein, making them valuable for vegetarian and vegan diets.

  3. Nitrogen Fixation: Many plants within Fabales, especially those in the Fabaceae family, have a symbiotic relationship with nitrogen-fixing bacteria. This relationship allows these plants to convert atmospheric nitrogen into a form that can be used by plants, contributing to soil fertility.

  4. Forage: Some members of Fabales, such as alfalfa (Medicago sativa) and clovers (Trifolium spp.), are important forage crops. They are used as feed for livestock, contributing to the nutritional needs of animals.

  5. Phytochemicals: Plants within Fabales may contain various phytochemicals, including flavonoids and polyphenols, which can have antioxidant properties. Antioxidants help protect cells from damage caused by free radicals.

  6. Medicinal Uses: Some plants within Fabales have been used traditionally in herbal medicine. For example, extracts from certain legumes may be used for their potential health benefits. However, the medicinal uses of specific plants should be approached with caution, and consultation with healthcare professionals is advisable.

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Statistics NCBI Data Punk End Products Produced

Lab Reporting

Different labs use different software to read the sample. See this post for more details.
One lab may say you have none, another may say you have a lot! - This may be solely due to the software they are using to estimate.
We deem lab specific values using values from the KM method for each specific lab to be the most reliable.

Desired Levels Suggestions for Parasporobacterium paucivorans

These are values that are computed from lab specific samples (Patent Pending)
LabFrequencyUD-LowUD-HighKM LowKM HighLab LowLab HighMean MedianStandard DeviationBox Plot LowBox Plot High KM Percentile Low KM Percentile High
Other Labs 0.35 20 2889 0 2503 532.5 80 1005.5 20 2889 10 %ile 80 %ile
thryve 36.46 0 18 1 64 0 804 91.7 28 363.5 8 74 0 %ile 90.3 %ile
ubiome 11.66 0 20 11835 0 3811 907.4 390 1481.2 74 1722 0 %ile 100 %ile

External Reference Ranges for Parasporobacterium paucivorans

Parasporobacterium paucivorans (NCBI 115544) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Statistic by Lab Source for Parasporobacterium paucivorans
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
BiomeSightRdp 18.75 %   0.006 %  0.003 % 6.0 32
SequentiaBiotech 8.333 %   0.133 %  0.142 % 3.0 36
Thryve 36.949 %   0.009 %  0.034 % 511.0 1383
uBiome 11.742 %   0.09 %  0.147 % 93.0 792

Symptoms Associated with Parasporobacterium paucivorans From Citizen Science Studies

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MagnitudeImpactSymptom

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Data Contradictions β€” Limits of Certainity

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General Substance Specific Substance Effect
flavonoids, polyphenols etc quercetin,resveratrol 1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings) linseed(flaxseed) 1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings) walnuts 1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice Slippery Elm 1 Studies recorded. The consensus is Increases👶, Click for details.
Probiotics lactobacillus salivarius (probiotics) 1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics saccharomyces boulardii (probiotics) 1 Studies recorded. The consensus is Increases📓, Click for details.

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