Difference between revisions of "Microbiome"
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|publisher=National Human Genome Research Institute | |publisher=National Human Genome Research Institute | ||
|date=2023-09-23 | |date=2023-09-23 | ||
| + | |accessdate=2023-09-24 | ||
| + | }}</ref> | ||
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| + | The Human Microbiome Project Consortium reported a remarkable diversity in the healthy human microbiome.<ref>{{REFjournal | ||
| + | |last=Human Microbiome Project Consortium | ||
| + | |first= | ||
| + | |init= | ||
| + | |author-link= | ||
| + | |etal=no | ||
| + | |title=Structure, function and diversity of the healthy human microbiome | ||
| + | |trans-title= | ||
| + | |language= | ||
| + | |journal=Nature | ||
| + | |location= | ||
| + | |date=2012-06-13 | ||
| + | |volume=486 | ||
| + | |issue=7402 | ||
| + | |article= | ||
| + | |pages=207-14 | ||
| + | |url=https://www.nature.com/articles/nature11234 | ||
| + | |archived= | ||
| + | |quote= | ||
| + | |pubmedID=22699609 | ||
| + | |pubmedCID=3564958 | ||
| + | |DOI=10.1038/nature11234 | ||
|accessdate=2023-09-24 | |accessdate=2023-09-24 | ||
}}</ref> | }}</ref> | ||
Revision as of 23:49, 24 September 2023
Construction Site
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The microbiome is the complete genetic content of all the microorganisms that typically inhabit a particular environment, especially a site on or in the body, such as the skin or the gastrointestinal tract.[1]
Segre (2023) points out that the microbiome is "good" and contributes to human health in various ways, such as digestion of food and prevention of colonization by pathogens.[2]
The Human Microbiome Project Consortium reported a remarkable diversity in the healthy human microbiome.[3]
References
- ↑
microbiome
, The Free Dictionary by Farlex. Retrieved 24 September 2023. - ↑ Segre, Julie (23 September 2023).
Microbiome
, National Human Genome Research Institute. Retrieved 24 September 2023. - ↑
Human Microbiome Project Consortium. Structure, function and diversity of the healthy human microbiome. Nature. 13 June 2012; 486(7402): 207-14. PMID. PMC. DOI. Retrieved 24 September 2023.
