adisease

Showing entry for Secondary hypothyroidism

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD019280
Disease Name	Secondary hypothyroidism
Disease CUI Id	C3665349
MeSH Codes	C19
Disease Class Name	Endocrine System Diseases
Semantic Type	Disease or Syndrome
Human Phenotype Ontology Id	HP:0000818 HP:0000707
Human Phenotype Ontology Term	Abnormality of the endocrine system; Abnormality of the nervous system
Disease Ontology Id	DOID:630 DOID:7 DOID:225
Disease Ontology Class Name	genetic disease; disease of anatomical entity; syndrome
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
O00255	BXGT003903	Menin	4221	reviewed
P00441	BXGT005540	Superoxide dismutase [Cu-Zn]	6647	reviewed	Enzyme
P01189	BXGT005742	Pro-opiomelanocortin	5443	reviewed
P01236	BXGT005744	Prolactin	5617	reviewed	Signaling
P01375	BXGT005753	Tumor necrosis factor	7124	reviewed	Signaling
P10070	BXGT007534	Zinc finger protein GLI2	2736	reviewed
P12821	BXGT007849	Angiotensin-converting enzyme	1636	reviewed	Enzyme
P15056	BXGT008075	Serine/threonine-protein kinase B-raf	673	reviewed	Kinase
P35222	BXGT009799	Catenin beta-1	1499	reviewed
P48357	BXGT010627	Leptin receptor	3953	reviewed	Signaling
Q02643	BXGT012660	Growth hormone-releasing hormone receptor	2692	reviewed	G-protein coupled receptor
Q6ZVN8	BXGT016641	Hemojuvelin	148738	reviewed
Q9H251	BXGT020449	Cadherin-23	64072	reviewed
Q9UMX1	BXGT021778	Suppressor of fused homolog	51684	reviewed
P35240	BXGT022927	Merlin	4771	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}