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Affects Cholesterol Levels: Myristic acid is known to increase both LDL (low-density lipoprotein) cholesterol and HDL (high-density lipoprotein) cholesterol levels. While an increase in HDL cholesterol is generally considered beneficial as it can help remove LDL cholesterol from the bloodstream, an elevation in LDL cholesterol may increase the risk of cardiovascular diseases if it exceeds recommended levels.
Contributes to Energy Production: Like other fatty acids, myristic acid serves as a source of energy for the body. It is metabolized in the liver to produce energy, which is essential for various physiological processes.
Role in Cell Membrane Structure: Myristic acid is a component of cell membranes and is involved in maintaining their structure and integrity. It contributes to the fluidity and stability of cell membranes, which is crucial for cellular function.
Potential Anti-inflammatory Effects: Some studies suggest that certain saturated fatty acids, including myristic acid, may exhibit anti-inflammatory properties. However, more research is needed to fully understand the mechanisms and implications of these effects.
Palatability and Flavor: Myristic acid contributes to the flavor and palatability of foods in which it is found. For example, it contributes to the rich taste and creamy texture of dairy products like butter and cheese.
Concerns Regarding Excess Intake: While myristic acid is a natural component of many foods, excessive intake of foods high in saturated fats, including myristic acid, may increase the risk of obesity, insulin resistance, type 2 diabetes, and cardiovascular diseases. Therefore, it's important to consume these foods in moderation as part of a balanced diet.
Sources of Myristic Acid: Major dietary sources of myristic acid include dairy products (butter, cheese, milk), coconut oil, palm kernel oil, and certain meats. Nutmeg butter, derived from the seeds of the nutmeg tree, also contains myristic acid.
| Rank | Probiotic | Impact |
|---|---|---|
| order | Rhodospirillales | Reduces |
We extend modifiers to include items that changes the parent and child taxa. I.e. for a species, that would be the genus that is belongs to and the strains in the species.
A higher number indicates impact on more bacteria associated with the condition and confidence on the impact.
We have X bacteria high and Y low reported. We find that the modifier reduces some and increases other of these two groups. We just tally: X|reduces + Y|Increase = Positive X|increases + Y|decrease = Negative.
Benefit Ratio:
Numbers above 0 have increasing positive effect.
Numbers below 0 have increasing negative effect.
| Condition | Positive Impact | Negative Impact | Benefit Ratio Impact |
|---|---|---|---|
| Allergies | 0.5 | 0.5 | |
| Anorexia Nervosa | 0.5 | 0.5 | |
| Carcinoma | 0.5 | 0.5 | 0 |
| Celiac Disease | 0.5 | -0.5 | |
| Crohn's Disease | 0.7 | 0.5 | 0.4 |
| Functional constipation / chronic idiopathic constipation | 0.5 | 0.5 | |
| Hidradenitis Suppurativa | 0.1 | 0.1 | |
| hypercholesterolemia (High Cholesterol) | 0.2 | 0.2 | |
| Inflammatory Bowel Disease | 0.5 | -0.5 | |
| Irritable Bowel Syndrome | 0.5 | 0.5 | 0 |
| Liver Cirrhosis | 0.5 | 0.5 | |
| Metabolic Syndrome | 0.7 | 0.7 | 0 |
| Mood Disorders | 0.5 | 0.5 | |
| Multiple Sclerosis | 1.5 | 1.5 | |
| Obesity | 0.7 | 1 | -0.43 |
| obsessive-compulsive disorder | 0.5 | -0.5 | |
| Parkinson's Disease | 0.5 | 0.5 | |
| Psoriasis | 0.5 | 0.5 | |
| rheumatoid arthritis (RA),Spondyloarthritis (SpA) | 0.5 | 0.5 | |
| Schizophrenia | 0.5 | 0.5 | |
| Small Intestinal Bacterial Overgrowth (SIBO) | 1 | 1 | |
| Stress / posttraumatic stress disorder | 0.5 | 0.5 | |
| Type 2 Diabetes | 0.7 | 0.7 | 0 |
| Ulcerative colitis | 0.5 | 0.5 | 0 |
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