adisease

Showing entry for Akathisia

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD008029
Disease Name	Akathisia
Disease CUI Id	C0392156
MeSH Codes	C23 C10 F01
Disease Class Name	Pathological Conditions, Signs and Symptoms; Nervous System Diseases; Behavior and Behavior Mechanisms
Semantic Type	Sign or Symptom
Human Phenotype Ontology Id	HP:0000707
Human Phenotype Ontology Term	Abnormality of the nervous system
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
P01236	BXGT005744	Prolactin	5617	reviewed	Signaling
P08183	BXGT006741	ATP-dependent translocase ABCB1	5243	reviewed	Transporter
P0DMS8	BXGT007506	Adenosine receptor A3	140	reviewed	G-protein coupled receptor
P10636	BXGT007596	Microtubule-associated protein tau	4137	reviewed
P14416	BXGT008011	D(2) dopamine receptor	1813	reviewed	G-protein coupled receptor
P15559	BXGT008139	NAD(P)H dehydrogenase [quinone] 1	1728	reviewed
P29274	BXGT009327	Adenosine receptor A2a	135	reviewed	G-protein coupled receptor
P30542	BXGT009436	Adenosine receptor A1	134	reviewed	G-protein coupled receptor
P35462	BXGT009835	D(3) dopamine receptor	1814	reviewed	G-protein coupled receptor
Q13363	BXGT013344	C-terminal-binding protein 1	1487	reviewed	Transcription factor
Q13936	BXGT013404	Voltage-dependent L-type calcium channel subunit alpha-1C	775	reviewed	Ion channel
Q8NFD2	BXGT018559	Ankyrin repeat and protein kinase domain-containing protein 1	255239	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}