Etiocholanolone is a 5-beta reduced isomer of androsterone, and a major metabolite of testosterone and androstenedione, however it is not active as an androgen.

Eubacterium spp. are of only minor clinical importance. They are normal flora of the intestinal tract and cause infection under opportunistic conditions.

Eubacterium hallii and Eubacterium rectale are both part of the Lachnospiraceae family that is in the Firmicutes phylum.

Eubacterium rectale (E. rectale), which accounts for up to 13% of the gut microbiota in total feces in the human colon and thus, is one of the most prevalent bacterial species, is a major contributor to the production of butyrate. People with Crohn’s disease, rheumatoid arthritis (RA), and ulcerative colitis have significantly reduced amounts of Eubacterium rectale, and these people have lower butyrate concentrations in their feces than healthy individuals.

Eubacterium rectale is part of the Lachnospiraceae family and produces butyrate. Eubacterium rectale was found to be in lower abundance in patients with type 2 diabetes, colorectal cancer, and chronic idiopathic diarrhea. There is a negative correlation between Eubacterium rectale levels and the symptomatology of irritable bowel syndrome (IBS). Decreased levels of Eubacterium spp. have been associated with very high protein diets.

Eubacterium rectale is part of the Lachnospiraceae family and produces butyrate. Eubacterium rectale was found to be in lower abundance in patients with type 2 diabetes, colorectal cancer, and chronic idiopathic diarrhea. There is a negative correlation between Eubacterium rectale levels and the symptomatology of irritable bowel syndrome (IBS). Decreased levels of Eubacterium spp. have been associated with very high protein diets.

The Euryarchaeota phylum, a key player in the realm of gut microbiome analysis, stands out in gut health panels for its unique and diverse archaeal species. This phylum, part of the broader Archaea domain, includes various organisms that play crucial roles in the gut ecosystem, notably the methane-producing Methanobrevibacter smithii. The presence and levels of Euryarchaeota in the gastrointestinal tract are indicative of the gut's metabolic state and overall health. These archaea are particularly known for their role in methane production, which can significantly impact gut motility and the digestive process.

Cortisol is a hormone produced by the adrenal glands, which are located on top of the kidneys. It is normally released in response to events and circumstances such as waking up in the morning, exercising, and acute stress.

The "F001-IgG Egg White" marker is a blood test that measures the level of immunoglobulin G (IgG) antibodies specific to egg white proteins. IgG antibodies are produced by the immune system in response to exposure to allergens, such as egg white. When a person is sensitive or allergic to egg white, their immune system may react by producing IgG antibodies, which can be detected through this test.

Egg white allergy is one of the most common food allergies, especially in children. However, many individuals with an egg allergy will show IgE antibodies, which are associated with immediate allergic reactions. IgG antibodies, on the other hand, are often linked to delayed food sensitivities or intolerances, which may not cause immediate symptoms but can lead to chronic issues over time, such as gastrointestinal discomfort, headaches, or skin rashes.

The Wheat Allergy test looks for IgE antibodies which the body develops in response to proteins found in wheat. 

Today almost a half of the calories consumed by the human population worldwide come from cereals, with wheat being the most popular grain in Europe and the Americas. Its use is so widespread that people suffering from gluten-related disorders have great difficulty in avoiding it. Flour and bran are used in the production of bread, muesli, breakfast cereals, pasta, bulgur, couscous, and pastries. Being a binding agent, wheat is added to cold cuts, desserts, ice cream, and cream. Starch is used for coating pills, pralines, and roasted coffee grains, as well as in cosmetic, paper, and chemical industries.

It is important to note that a wheat allergy is not the same as Celiac Disease.

F078-IgE Casein is an allergy test that measures IgE antibodies specific to casein, a protein found in cow’s milk. This test helps identify whether your immune system is triggering an IgE-mediated allergic reaction to casein, which can cause symptoms ranging from mild discomfort to severe allergic responses.

Casein is a major allergen in milk and the main protein constituent in cheese. Milk protein or casein intolerance occurs when the body has a food-specific IgG antibody response to the protein found in milk. This is not to be confused with lactose intolerance, which occurs wheninsufficient amounts of lactase are produced by cells in the small intestine.

Immunoglobulin G (IgG) antibodies to specific allergens have not been proved to be involved in pathogenesis of disease. The presence of IgG against otherwise innocuous antigens (such as foods) in serum simply indicates that the individual has been exposed to antigens that are recognized as foreign entities by the immune system. The presence of food-specific IgG alone cannot be taken as evidence of allergy or autoimmune disease and only indicates immunologic sensitization by the food in question. Consequently, the quantitative IgG test should only be ordered by specialists who recognize the limitations of the test.

F079-IgE Gluten is an allergy test that measures IgE antibodies specific to gluten, a protein found in wheat, barley, and rye. This test helps determine whether your immune system is producing an IgE-mediated allergic response to gluten, which can lead to symptoms of wheat allergy rather than non-IgE gluten-related conditions like celiac disease or gluten sensitivity.