adisease

Showing entry for Yellow Fever

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD003046
Disease Name	Yellow Fever
Disease CUI Id	C0043395
MeSH Codes	C01
Disease Class Name	Infections
Semantic Type	Disease or Syndrome
Human Phenotype Ontology Id
Human Phenotype Ontology Term
Disease Ontology Id	DOID:0050117
Disease Ontology Class Name	disease by infectious agent
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
O75015	BXGT005095	Low affinity immunoglobulin gamma Fc region receptor III-B	2215	reviewed	Cell adhesion
O75762	BXGT005151	Transient receptor potential cation channel subfamily A member 1	8989	reviewed	Ion channel
O94925	BXGT005342	Glutaminase kidney isoform, mitochondrial	2744	reviewed	Enzyme
P00742	BXGT005636	Coagulation factor X	2159	reviewed	Enzyme
P01579	BXGT005770	Interferon gamma	3458	reviewed
P02741	BXGT005936	C-reactive protein	1401	reviewed
P04049	BXGT006133	RAF proto-oncogene serine/threonine-protein kinase	5894	reviewed	Kinase
P05231	BXGT006345	Interleukin-6	3569	reviewed
P08637	BXGT006802	Low affinity immunoglobulin gamma Fc region receptor III-A	2214	reviewed	Cell adhesion
P10646	BXGT007598	Tissue factor pathway inhibitor	7035	reviewed	Enzyme modulator
P22897	BXGT008816	Macrophage mannose receptor 1	4360	reviewed
P24298	BXGT008960	Alanine aminotransferase 1	2875	reviewed	Enzyme
P56817	BXGT011200	Beta-secretase 1	23621	reviewed	Enzyme
Q02750	BXGT012662	Dual specificity mitogen-activated protein kinase kinase 1	5604	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}