adisease

Showing entry for Amnesia, Transient Global

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD007204
Disease Name	Amnesia, Transient Global
Disease CUI Id	C0338591
MeSH Codes	C23 C10 F03 F01
Disease Class Name	Pathological Conditions, Signs and Symptoms; Nervous System Diseases; Mental Disorders; Behavior and Behavior Mechanisms
Semantic Type	Mental or Behavioral Dysfunction
Human Phenotype Ontology Id	HP:0000707
Human Phenotype Ontology Term	Abnormality of the nervous system
Disease Ontology Id	DOID:150
Disease Ontology Class Name	disease of mental health
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
O00255	BXGT003903	Menin	4221	reviewed
O43612	BXGT004605	Orexin	3060	reviewed
P01911	BXGT005816	HLA class II histocompatibility antigen, DRB1-15 beta chain	3123	reviewed	Immune response
P01920	BXGT005817	HLA class II histocompatibility antigen, DQ beta 1 chain	3119	reviewed	Immune response
P09668	BXGT006914	Pro-cathepsin H	1512	reviewed	Enzyme
P23560	BXGT008883	Brain-derived neurotrophic factor	627	reviewed	Signaling
Q5Y7D3	BXGT015912	HLA class II histocompatibility antigen DQ beta chain	3119	unreviewed
Q6ZQY3	BXGT016636	Acidic amino acid decarboxylase GADL1	339896	reviewed
Q96A70	BXGT019615	Antizyme inhibitor 2	113451	reviewed	Enzyme
Q96G91	BXGT019663	P2Y purinoceptor 11	5032	reviewed	G-protein coupled receptor
Q9UMX1	BXGT021778	Suppressor of fused homolog	51684	reviewed
P35240	BXGT022927	Merlin	4771	reviewed

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}