adisease

Showing entry for Invasive Cutaneous Melanoma

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD013606
Disease Name	Invasive Cutaneous Melanoma
Disease CUI Id	C1708565
MeSH Codes	C04 C17
Disease Class Name	Neoplasms; Skin and Connective Tissue Diseases
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
O43707	BXGT004616	Alpha-actinin-4	81	reviewed
P01111	BXGT005731	GTPase NRas	4893	reviewed	Enzyme modulator
P03956	BXGT006120	Interstitial collagenase	4312	reviewed	Enzyme
P11802	BXGT007750	Cyclin-dependent kinase 4	1019	reviewed	Kinase
P15056	BXGT008075	Serine/threonine-protein kinase B-raf	673	reviewed	Kinase
P40763	BXGT010202	Signal transducer and activator of transcription 3	6774	reviewed	Nucleic acid binding
P61587	BXGT011376	Rho-related GTP-binding protein RhoE	390	reviewed	Enzyme modulator
P84022	BXGT012027	Mothers against decapentaplegic homolog 3	4088	reviewed	Transcription factor
Q13586	BXGT013380	Stromal interaction molecule 1	6786	reviewed
Q15063	BXGT013531	Periostin	10631	reviewed	Signaling
Q96D31	BXGT019635	Calcium release-activated calcium channel protein 1	84876	reviewed	Ion channel
Q9UJ71	BXGT021725	C-type lectin domain family 4 member K	50489	reviewed	Receptor
Q9Y243	BXGT022214	RAC-gamma serine/threonine-protein kinase	10000	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}