adisease

Showing entry for Melanosis coli

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD004456
Disease Name	Melanosis coli
Disease CUI Id	C0221391
MeSH Codes	C23 C06 C17
Disease Class Name	Pathological Conditions, Signs and Symptoms; Digestive System Diseases; Skin and Connective Tissue Diseases
Semantic Type	Disease or Syndrome
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
O15527	BXGT004176	N-glycosylase/DNA lyase	4968	reviewed
P01111	BXGT005731	GTPase NRas	4893	reviewed	Enzyme modulator
P05091	BXGT006312	Aldehyde dehydrogenase, mitochondrial	217	reviewed	Enzyme
P07949	BXGT006703	Proto-oncogene tyrosine-protein kinase receptor Ret	5979	reviewed	Kinase
P08581	BXGT006794	Hepatocyte growth factor receptor	4233	reviewed	Kinase
P08684	BXGT006812	Cytochrome P450 3A4	1576	reviewed	Enzyme
P14210	BXGT007994	Hepatocyte growth factor	3082	reviewed	Enzyme
P15056	BXGT008075	Serine/threonine-protein kinase B-raf	673	reviewed	Kinase
P18887	BXGT008437	DNA repair protein XRCC1	7515	reviewed
P27695	BXGT009199	DNA-(apurinic or apyrimidinic site) lyase	328	reviewed
P45983	BXGT010494	Mitogen-activated protein kinase 8	5599	reviewed	Kinase
P54855	BXGT011088	UDP-glucuronosyltransferase 2B15	7366	reviewed
Q15116	BXGT013539	Programmed cell death protein 1	5133	reviewed
Q9Y6K9	BXGT022333	NF-kappa-B essential modulator	8517	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}