adisease

Showing entry for Elevated circulating follicle stimulating hormone level

　　　　　　　　　　　　　　　　

General Disease Information
BXGD Id	BXGD020666
Disease Name	Elevated circulating follicle stimulating hormone level
Disease CUI Id	C4021550
MeSH Codes
Disease Class Name
Semantic Type	Finding
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
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
P00167	BXGT005473	Cytochrome b5	1528	reviewed	Enzyme
P05093	BXGT006313	Steroid 17-alpha-hydroxylase/17,20 lyase	1586	reviewed
P05108	BXGT006317	Cholesterol side-chain cleavage enzyme, mitochondrial	1583	reviewed
P10275	BXGT007552	Androgen receptor	367	reviewed	Nuclear receptor
P19544	BXGT008494	Wilms tumor protein	7490	reviewed	Nucleic acid binding
P51843	BXGT010897	Nuclear receptor subfamily 0 group B member 1	190	reviewed	Nuclear receptor
Q03468	BXGT012716	DNA excision repair protein ERCC-6	2074	reviewed
Q13233	BXGT013330	Mitogen-activated protein kinase kinase kinase 1	4214	reviewed	Kinase
Q13285	BXGT013335	Steroidogenic factor 1	2516	reviewed	Nuclear receptor
Q8IYD8	BXGT018367	Fanconi anemia group M protein	57697	reviewed	Enzyme
Q92731	BXGT019366	Estrogen receptor beta	2100	reviewed	Nuclear receptor
Q59FF6	BXGT023693	Excision repair cross-complementing rodent repair deficiency, complementation group 6 variant	2074	unreviewed

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}