adisease

Showing entry for MIGRAINE WITH OR WITHOUT AURA, SUSCEPTIBILITY TO, 1

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD019877
Disease Name	MIGRAINE WITH OR WITHOUT AURA, SUSCEPTIBILITY TO, 1
Disease CUI Id	C3887485
MeSH Codes
Disease Class Name
Semantic Type	Finding
Human Phenotype Ontology Id
Human Phenotype Ontology Term
Disease Ontology Id	DOID:7
Disease Ontology Class Name	disease of anatomical entity
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
O00555	BXGT003936	Voltage-dependent P/Q-type calcium channel subunit alpha-1A	773	reviewed	Ion channel
P01375	BXGT005753	Tumor necrosis factor	7124	reviewed	Signaling
P03372	BXGT006059	Estrogen receptor	2099	reviewed	Nuclear receptor
P20807	BXGT008601	Calpain-3	825	reviewed	Enzyme
P25101	BXGT009018	Endothelin-1 receptor	1909	reviewed	G-protein coupled receptor
P48547	BXGT010643	Potassium voltage-gated channel subfamily C member 1	3746	reviewed	Ion channel
P50336	BXGT010791	Protoporphyrinogen oxidase	5498	reviewed
P51531	BXGT010851	Probable global transcription activator SNF2L2	6595	reviewed	Epigenetic regulator
P54886	BXGT011092	Delta-1-pyrroline-5-carboxylate synthase	5832	reviewed	Enzyme
Q13144	BXGT013317	Translation initiation factor eIF-2B subunit epsilon	8893	reviewed
Q99700	BXGT019949	Ataxin-2	6311	reviewed	Nucleic acid binding
Q9UM47	BXGT021772	Neurogenic locus notch homolog protein 3	4854	reviewed
P35523	BXGT023831	Chloride channel protein 1	1180	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}