adisease

General Disease Information
BXGD Id	BXGD020082
Disease Name	Decreased Concentration
Disease CUI Id	C3899403
MeSH Codes
Disease Class Name
Semantic Type	Sign or Symptom
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
P00797	BXGT005658	Renin	5972	reviewed	Enzyme
P01011	BXGT005715	Alpha-1-antichymotrypsin	12	reviewed	Enzyme modulator
P01034	BXGT005721	Cystatin-C	1471	reviewed
P01189	BXGT005742	Pro-opiomelanocortin	5443	reviewed
P01579	BXGT005770	Interferon gamma	3458	reviewed
P02766	BXGT005953	Transthyretin	7276	reviewed	Transporter
P02768	BXGT005955	Serum albumin	213	reviewed	Transporter
P04040	BXGT006132	Catalase	847	reviewed	Enzyme
P05067	BXGT006306	Amyloid-beta precursor protein	351	reviewed	Enzyme modulator
P05164	BXGT006333	Myeloperoxidase	4353	reviewed	Enzyme
P09601	BXGT006909	Heme oxygenase 1	3162	reviewed
P13688	BXGT007943	Carcinoembryonic antigen-related cell adhesion molecule 1	634	reviewed
P21673	BXGT008676	Diamine acetyltransferase 1	6303	reviewed
P49327	BXGT010694	Fatty acid synthase	2194	reviewed	Enzyme
P60709	BXGT011322	Actin, cytoplasmic 1	60	reviewed	Cellular structure
Q01959	BXGT012624	Sodium-dependent dopamine transporter	6531	reviewed	Transporter
Q15848	BXGT013609	Adiponectin	9370	reviewed
Q96RQ9	BXGT019733	L-amino-acid oxidase	259307	reviewed
P43146	BXGT022852	Netrin receptor DCC	1630	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}