adisease

Showing entry for PARIETAL FORAMINA

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD016514
Disease Name	PARIETAL FORAMINA
Disease CUI Id	C1868598
MeSH Codes	C23 C16 C10
Disease Class Name	Pathological Conditions, Signs and Symptoms; Congenital, Hereditary, and Neonatal Diseases and Abnormalities; Nervous System Diseases
Semantic Type	Congenital Abnormality
Human Phenotype Ontology Id	HP:0000707 HP:0000152 HP:0000924
Human Phenotype Ontology Term	Abnormality of the nervous system; Abnormality of head or neck; Abnormality of the skeletal system
Disease Ontology Id	DOID:0080015
Disease Ontology Class Name	physical disorder
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
P01375	BXGT005753	Tumor necrosis factor	7124	reviewed	Signaling
P04040	BXGT006132	Catalase	847	reviewed	Enzyme
P05231	BXGT006345	Interleukin-6	3569	reviewed
P21802	BXGT008691	Fibroblast growth factor receptor 2	2263	reviewed	Kinase
P35499	BXGT009839	Sodium channel protein type 4 subunit alpha	6329	reviewed	Ion channel
P39019	BXGT010082	40S ribosomal protein S19	6223	reviewed	Nucleic acid binding
P54578	BXGT011056	Ubiquitin carboxyl-terminal hydrolase 14	9097	reviewed	Enzyme
Q09472	BXGT013038	Histone acetyltransferase p300	2033	reviewed
Q13698	BXGT013392	Voltage-dependent L-type calcium channel subunit alpha-1S	779	reviewed	Ion channel
Q92793	BXGT019374	CREB-binding protein	1387	reviewed
Q9BXR0	BXGT020173	Queuine tRNA-ribosyltransferase catalytic subunit 1	81890	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}