adisease

Showing entry for Hyperferritinaemia

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD019830
Disease Name	Hyperferritinaemia
Disease CUI Id	C3854388
MeSH Codes	C18
Disease Class Name	Nutritional and Metabolic Diseases
Semantic Type	Disease or Syndrome
Human Phenotype Ontology Id	HP:0001939
Human Phenotype Ontology Term	Abnormality of metabolism/homeostasis
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
P01009	BXGT005714	Alpha-1-antitrypsin	5265	reviewed	Enzyme modulator
P01375	BXGT005753	Tumor necrosis factor	7124	reviewed	Signaling
P01579	BXGT005770	Interferon gamma	3458	reviewed
P02741	BXGT005936	C-reactive protein	1401	reviewed
P02768	BXGT005955	Serum albumin	213	reviewed	Transporter
P02786	BXGT005961	Transferrin receptor protein 1	7037	reviewed	Enzyme
P02792	BXGT005966	Ferritin light chain	2512	reviewed	Storage
P05231	BXGT006345	Interleukin-6	3569	reviewed
P19440	BXGT008481	Glutathione hydrolase 1 proenzyme	2678	reviewed	Enzyme
P24298	BXGT008960	Alanine aminotransferase 1	2875	reviewed	Enzyme
P30613	BXGT009447	Pyruvate kinase PKLR	5313	reviewed	Kinase
P60568	BXGT011315	Interleukin-2	3558	reviewed
P81172	BXGT011935	Hepcidin	57817	reviewed
Q02083	BXGT012633	N-acylethanolamine-hydrolyzing acid amidase	27163	reviewed	Enzyme
Q15833	BXGT013605	Syntaxin-binding protein 2	6813	reviewed	Transporter
Q30201	BXGT014297	Hereditary hemochromatosis protein	3077	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}