adisease

Showing entry for Subcutaneous hemorrhage

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD010999
Disease Name	Subcutaneous hemorrhage
Disease CUI Id	C0854107
MeSH Codes	C17
Disease Class Name	Skin and Connective Tissue Diseases
Semantic Type	Disease or Syndrome
Human Phenotype Ontology Id	HP:0001574 HP:0001871 HP:0001626
Human Phenotype Ontology Term	Abnormality of the integument; Abnormality of blood and blood-forming tissues; Abnormality of the cardiovascular 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
O00206	BXGT003894	Toll-like receptor 4	7099	reviewed
P02533	BXGT005887	Keratin, type I cytoskeletal 14	3861	reviewed
P09619	BXGT006911	Platelet-derived growth factor receptor beta	5159	reviewed	Kinase
P0DN79	BXGT007511	Cystathionine beta-synthase-like protein	875	reviewed
P13647	BXGT007937	Keratin, type II cytoskeletal 5	3852	reviewed
P15692	BXGT008147	Vascular endothelial growth factor A	7422	reviewed	Signaling
P29323	BXGT009334	Ephrin type-B receptor 2	2048	reviewed	Kinase
P31749	BXGT009574	RAC-alpha serine/threonine-protein kinase	207	reviewed	Kinase
P35520	BXGT009842	Cystathionine beta-synthase	875	reviewed
P60484	BXGT011307	Phosphatidylinositol 3,4,5-trisphosphate 3-phosphatase and dual-specificity protein phosphatase PTEN	5728	reviewed	Enzyme
Q02809	BXGT012674	Procollagen-lysine,2-oxoglutarate 5-dioxygenase 1	5351	reviewed	Enzyme
Q9UM47	BXGT021772	Neurogenic locus notch homolog protein 3	4854	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}