adisease

Showing entry for Astler-Coller B1 Rectal Carcinoma

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD013211
Disease Name	Astler-Coller B1 Rectal Carcinoma
Disease CUI Id	C1516061
MeSH Codes
Disease Class Name
Semantic Type	Neoplastic Process
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
O43157	BXGT004572	Plexin-B1	5364	reviewed
P04637	BXGT006243	Cellular tumor antigen p53	7157	reviewed	Transcription factor
P06493	BXGT006445	Cyclin-dependent kinase 1	983	reviewed	Kinase
P10415	BXGT007567	Apoptosis regulator Bcl-2	596	reviewed	Signaling
P17936	BXGT008357	Insulin-like growth factor-binding protein 3	3486	reviewed	Enzyme modulator
P22626	BXGT008787	Heterogeneous nuclear ribonucleoproteins A2/B1	3181	reviewed
P38398	BXGT010037	Breast cancer type 1 susceptibility protein	672	reviewed	Enzyme
P40763	BXGT010202	Signal transducer and activator of transcription 3	6774	reviewed	Nucleic acid binding
P42574	BXGT010317	Caspase-3	836	reviewed	Enzyme
P61586	BXGT011375	Transforming protein RhoA	387	reviewed	Enzyme modulator
Q16236	BXGT013624	Nuclear factor erythroid 2-related factor 2	4780	reviewed	Enzyme
Q8NBP7	BXGT018541	Proprotein convertase subtilisin/kexin type 9	255738	reviewed	Enzyme
Q92854	BXGT019385	Semaphorin-4D	10507	reviewed	Signaling
Q96EB6	BXGT019646	NAD-dependent protein deacetylase sirtuin-1	23411	reviewed	Epigenetic regulator

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}