adisease

Showing entry for Acute anaemia

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD010018
Disease Name	Acute anaemia
Disease CUI Id	C0740985
MeSH Codes
Disease Class Name
Semantic Type	Disease or Syndrome
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
P02768	BXGT005955	Serum albumin	213	reviewed	Transporter
P14174	BXGT007991	Macrophage migration inhibitory factor	4282	reviewed
P16442	BXGT008227	Histo-blood group ABO system transferase	28	reviewed	Enzyme
P25713	BXGT009062	Metallothionein-3	4504	reviewed
P27352	BXGT009174	Cobalamin binding intrinsic factor	2694	reviewed
P29475	BXGT009353	Nitric oxide synthase, brain	4842	reviewed
P35228	BXGT009800	Nitric oxide synthase, inducible	4843	reviewed
P54646	BXGT011062	5'-AMP-activated protein kinase catalytic subunit alpha-2	5563	reviewed	Kinase
Q08722	BXGT013002	Leukocyte surface antigen CD47	961	reviewed
Q13131	BXGT013314	5'-AMP-activated protein kinase catalytic subunit alpha-1	5562	reviewed	Kinase
Q14393	BXGT013466	Growth arrest-specific protein 6	2621	reviewed	Extracellular structure
Q15831	BXGT013604	Serine/threonine-protein kinase STK11	6794	reviewed	Kinase
Q59FK2	BXGT015276	Selenocysteine lyase variant	51540	unreviewed
Q96I15	BXGT019674	Selenocysteine lyase	51540	reviewed	Enzyme
Q9Y478	BXGT022271	5'-AMP-activated protein kinase subunit beta-1	5564	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}