adisease

Showing entry for Hip joint pain

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD001335
Disease Name	Hip joint pain
Disease CUI Id	C0019559
MeSH Codes	C23 C05
Disease Class Name	Pathological Conditions, Signs and Symptoms; Musculoskeletal Diseases
Semantic Type	Sign or Symptom
Human Phenotype Ontology Id	HP:0000924
Human Phenotype Ontology Term	Abnormality of the skeletal system
Disease Ontology Id
Disease Ontology Class Name
Disorder Network	disorder-protein-compound-food associations

The disease-related target proteins

Proteins

Uniport Id	BXGT Id	Protein Name	Gene	Status	Protein Class
Uniport Id	BXGT Id	Protein name	Gene	Status	Protein class
P01138	BXGT005738	Beta-nerve growth factor	4803	reviewed	Signaling
P01579	BXGT005770	Interferon gamma	3458	reviewed
P02458	BXGT005879	Collagen alpha-1(II) chain	1280	reviewed
P09651	BXGT006913	Heterogeneous nuclear ribonucleoprotein A1	3178	reviewed
P10323	BXGT007557	Acrosin	49	reviewed	Enzyme
P16234	BXGT008209	Platelet-derived growth factor receptor alpha	5156	reviewed	Kinase
P18847	BXGT008431	Cyclic AMP-dependent transcription factor ATF-3	467	reviewed	Transcription factor
P22626	BXGT008787	Heterogeneous nuclear ribonucleoproteins A2/B1	3181	reviewed
P49747	BXGT010732	Cartilage oligomeric matrix protein	1311	reviewed
P55072	BXGT011103	Transitional endoplasmic reticulum ATPase	7415	reviewed
Q96GD4	BXGT019667	Aurora kinase B	9212	reviewed	Kinase
Q9HBA0	BXGT020516	Transient receptor potential cation channel subfamily V member 4	59341	reviewed	Ion channel
Q9Y4K1	BXGT022281	Beta/gamma crystallin domain-containing protein 1	202	reviewed

The disease-related compounds

Compounds

BXGC Id	Compound Name	Structure	Molecular Weight	Number of targets^{?Number of times compound connecting the disease , higher numbers indicate the compound is more associated with the disease}

The disease-related foods

Foods

BXGF Id	Food Name	Scientific Name	Food Group	Number of compounds in food^{?Number of compounds in food that connecting disease, higher numbers indicate the more compounds in food are more associated with the dusease}