adisease

Showing entry for Widespread Chronic Pain

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD018537
Disease Name	Widespread Chronic Pain
Disease CUI Id	C3178789
MeSH Codes	C23
Disease Class Name	Pathological Conditions, Signs and Symptoms
Semantic Type	Disease or Syndrome
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
P00450	BXGT005544	Ceruloplasmin	1356	reviewed	Enzyme
P01189	BXGT005742	Pro-opiomelanocortin	5443	reviewed
P08185	BXGT006742	Corticosteroid-binding globulin	866	reviewed	Enzyme modulator
P10323	BXGT007557	Acrosin	49	reviewed	Enzyme
P10909	BXGT007630	Clusterin	1191	reviewed
P21964	BXGT008714	Catechol O-methyltransferase	1312	reviewed	Enzyme
P24387	BXGT008966	Corticotropin-releasing factor-binding protein	1393	reviewed	Signaling
P28223	BXGT009239	5-hydroxytryptamine receptor 2A	3356	reviewed	G-protein coupled receptor
P30793	BXGT009466	GTP cyclohydrolase 1	2643	reviewed	Enzyme
P35372	BXGT009823	Mu-type opioid receptor	4988	reviewed	G-protein coupled receptor
P35462	BXGT009835	D(3) dopamine receptor	1814	reviewed	G-protein coupled receptor
P48643	BXGT010650	T-complex protein 1 subunit epsilon	22948	reviewed	Chaperone
Q01718	BXGT012609	Adrenocorticotropic hormone receptor	4158	reviewed	G-protein coupled receptor
Q15858	BXGT013610	Sodium channel protein type 9 subunit alpha	6335	reviewed	Ion channel

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}