adisease

Showing entry for Bipolar II disorder

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD004829
Disease Name	Bipolar II disorder
Disease CUI Id	C0236788
MeSH Codes	F03
Disease Class Name	Mental Disorders
Semantic Type	Mental or Behavioral Dysfunction
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
P00325	BXGT005498	Alcohol dehydrogenase 1B	125	reviewed	Enzyme
P02741	BXGT005936	C-reactive protein	1401	reviewed
P05091	BXGT006312	Aldehyde dehydrogenase, mitochondrial	217	reviewed	Enzyme
P14416	BXGT008011	D(2) dopamine receptor	1813	reviewed	G-protein coupled receptor
P21964	BXGT008714	Catechol O-methyltransferase	1312	reviewed	Enzyme
P23560	BXGT008883	Brain-derived neurotrophic factor	627	reviewed	Signaling
P28223	BXGT009239	5-hydroxytryptamine receptor 2A	3356	reviewed	G-protein coupled receptor
P31645	BXGT009558	Sodium-dependent serotonin transporter	6532	reviewed	Transporter
P35462	BXGT009835	D(3) dopamine receptor	1814	reviewed	G-protein coupled receptor
P42898	BXGT010344	Methylenetetrahydrofolate reductase	4524	reviewed
P52788	BXGT010953	Spermine synthase	6611	reviewed
P98164	BXGT012230	Low-density lipoprotein receptor-related protein 2	4036	reviewed
Q8NFD2	BXGT018559	Ankyrin repeat and protein kinase domain-containing protein 1	255239	reviewed	Kinase
Q96HC4	BXGT019671	PDZ and LIM domain protein 5	10611	reviewed	Cellular structure

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}