adisease

Showing entry for Diastolic blood pressure measurement

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD012347
Disease Name	Diastolic blood pressure measurement
Disease CUI Id	C1305849
MeSH Codes
Disease Class Name
Semantic Type	Diagnostic Procedure
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
P02749	BXGT005941	Beta-2-glycoprotein 1	350	reviewed
P07332	BXGT006601	Tyrosine-protein kinase Fes/Fps	2242	reviewed	Kinase
P08588	BXGT006795	Beta-1 adrenergic receptor	153	reviewed	G-protein coupled receptor
P17342	BXGT008302	Atrial natriuretic peptide receptor 3	4883	reviewed
P41240	BXGT010242	Tyrosine-protein kinase CSK	1445	reviewed	Kinase
P42898	BXGT010344	Methylenetetrahydrofolate reductase	4524	reviewed
Q02108	BXGT012634	Guanylate cyclase soluble subunit alpha-1	2982	reviewed
Q08289	BXGT012979	Voltage-dependent L-type calcium channel subunit beta-2	783	reviewed	Ion channel
Q30201	BXGT014297	Hereditary hemochromatosis protein	3077	reviewed
Q8WTS6	BXGT018986	Histone-lysine N-methyltransferase SETD7	80854	reviewed	Epigenetic regulator
Q99700	BXGT019949	Ataxin-2	6311	reviewed	Nucleic acid binding
Q9P212	BXGT021297	1-phosphatidylinositol 4,5-bisphosphate phosphodiesterase epsilon-1	51196	reviewed	Enzyme
P46379	BXGT023748	Large proline-rich protein BAG6	7917	reviewed	Enzyme modulator
Q96C45	BXGT025705	Serine/threonine-protein kinase ULK4	54986	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}