adisease

Showing entry for Dystonia, Paroxysmal

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD008100
Disease Name	Dystonia, Paroxysmal
Disease CUI Id	C0393588
MeSH Codes	C23 C10
Disease Class Name	Pathological Conditions, Signs and Symptoms; Nervous System Diseases
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
O00429	BXGT003919	Dynamin-1-like protein	10059	reviewed	Enzyme modulator
O14656	BXGT004080	Torsin-1A	1861	reviewed	Chaperone
O95363	BXGT005375	Phenylalanine--tRNA ligase, mitochondrial	10667	reviewed	Enzyme
O95970	BXGT005409	Leucine-rich glioma-inactivated protein 1	9211	reviewed
P07101	BXGT006547	Tyrosine 3-monooxygenase	7054	reviewed
P10635	BXGT007595	Cytochrome P450 2D6	1565	reviewed
P11166	BXGT007661	Solute carrier family 2, facilitated glucose transporter member 1	6513	reviewed	Transporter
P13637	BXGT007933	Sodium/potassium-transporting ATPase subunit alpha-3	478	reviewed	Transporter
P20930	BXGT008616	Filaggrin	2312	reviewed	Cellular structure
P30793	BXGT009466	GTP cyclohydrolase 1	2643	reviewed	Enzyme
P43681	BXGT010407	Neuronal acetylcholine receptor subunit alpha-4	1137	reviewed	Ion channel
P60709	BXGT011322	Actin, cytoplasmic 1	60	reviewed	Cellular structure
Q99250	BXGT019913	Sodium channel protein type 2 subunit alpha	6326	reviewed	Ion channel

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}