adisease

Showing entry for Color Blindness, Blue

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD003766
Disease Name	Color Blindness, Blue
Disease CUI Id	C0155017
MeSH Codes	C23 C11 C10
Disease Class Name	Pathological Conditions, Signs and Symptoms; Eye Diseases; Nervous System Diseases
Semantic Type	Disease or Syndrome
Human Phenotype Ontology Id	HP:0000478
Human Phenotype Ontology Term	Abnormality of the eye
Disease Ontology Id	DOID:630 DOID:7
Disease Ontology Class Name	genetic disease; disease of anatomical entity
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
O00429	BXGT003919	Dynamin-1-like protein	10059	reviewed	Enzyme modulator
O60313	BXGT004871	Dynamin-like 120 kDa protein, mitochondrial	4976	reviewed	Enzyme modulator
P02741	BXGT005936	C-reactive protein	1401	reviewed
P11308	BXGT007684	Transcriptional regulator ERG	2078	reviewed	Transcription factor
P18850	BXGT008433	Cyclic AMP-dependent transcription factor ATF-6 alpha	22926	reviewed
P27169	BXGT009161	Serum paraoxonase/arylesterase 1	5444	reviewed
P27540	BXGT009190	Aryl hydrocarbon receptor nuclear translocator	405	reviewed	Transcription factor
P30711	BXGT009460	Glutathione S-transferase theta-1	2952	reviewed
P55211	BXGT011111	Caspase-9	842	reviewed	Enzyme
Q92934	BXGT019396	Bcl2-associated agonist of cell death	572	reviewed
Q9UBK8	BXGT021655	Methionine synthase reductase	4552	reviewed
Q9Y5X4	BXGT022306	Photoreceptor-specific nuclear receptor	10002	reviewed	Nuclear receptor

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}