adisease

Showing entry for Nodular fasciitis

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD008407
Disease Name	Nodular fasciitis
Disease CUI Id	C0410005
MeSH Codes	C04 C05 C10
Disease Class Name	Neoplasms; Musculoskeletal Diseases; Nervous System Diseases
Semantic Type	Disease or Syndrome
Human Phenotype Ontology Id
Human Phenotype Ontology Term
Disease Ontology Id	DOID:7
Disease Ontology Class Name	disease of anatomical entity
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
O00167	BXGT003887	Eyes absent homolog 2	2139	reviewed
O75030	BXGT005096	Microphthalmia-associated transcription factor	4286	reviewed
P00973	BXGT005711	2'-5'-oligoadenylate synthase 1	4938	reviewed	Enzyme
P02452	BXGT005878	Collagen alpha-1(I) chain	1277	reviewed
P04637	BXGT006243	Cellular tumor antigen p53	7157	reviewed	Transcription factor
P07948	BXGT006702	Tyrosine-protein kinase Lyn	4067	reviewed	Kinase
P10586	BXGT007581	Receptor-type tyrosine-protein phosphatase F	5792	reviewed	Enzyme
P35222	BXGT009799	Catenin beta-1	1499	reviewed
P35579	BXGT009852	Myosin-9	4627	reviewed
P43405	BXGT010386	Tyrosine-protein kinase SYK	6850	reviewed	Kinase
P54753	BXGT011073	Ephrin type-B receptor 3	2049	reviewed	Kinase
P54764	BXGT011078	Ephrin type-A receptor 4	2043	reviewed	Kinase
Q04609	BXGT012768	Glutamate carboxypeptidase 2	2346	reviewed	Enzyme
Q13489	BXGT013364	Baculoviral IAP repeat-containing protein 3	330	reviewed	Enzyme modulator

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}