adisease

Showing entry for Longevity

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD001725
Disease Name	Longevity
Disease CUI Id	C0023980
MeSH Codes
Disease Class Name
Semantic Type	Temporal Concept
Human Phenotype Ontology Id
Human Phenotype Ontology Term
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
O15394	BXGT004163	Neural cell adhesion molecule 2	4685	reviewed
O15439	BXGT004169	Multidrug resistance-associated protein 4	10257	reviewed	Transporter
P02649	BXGT005909	Apolipoprotein E	348	reviewed
P05231	BXGT006345	Interleukin-6	3569	reviewed
P11586	BXGT007723	C-1-tetrahydrofolate synthase, cytoplasmic	4522	reviewed	Enzyme
P28472	BXGT009260	Gamma-aminobutyric acid receptor subunit beta-3	2562	reviewed	Ion channel
P30084	BXGT009398	Enoyl-CoA hydratase, mitochondrial	1892	reviewed	Enzyme
P42330	BXGT010301	Aldo-keto reductase family 1 member C3	8644	reviewed	Enzyme
P49589	BXGT010714	Cysteine--tRNA ligase, cytoplasmic	833	reviewed	Enzyme
P58400	BXGT011235	Neurexin-1-beta	9378	reviewed
Q14191	BXGT013452	Werner syndrome ATP-dependent helicase	7486	reviewed	Enzyme
Q16850	BXGT013681	Lanosterol 14-alpha demethylase	1595	reviewed	Enzyme
Q86UE8	BXGT017612	Serine/threonine-protein kinase tousled-like 2	11011	reviewed	Kinase
Q9Y4K1	BXGT022281	Beta/gamma crystallin domain-containing protein 1	202	reviewed
Q9Y6E0	BXGT022327	Serine/threonine-protein kinase 24	8428	reviewed	Kinase

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}