PMC:7601109 / 11861-11976 JSONTXT

{"project":"LitCovid-PD-FMA-UBERON","denotations":[{"id":"T37417","span":{"begin":104,"end":115},"obj":"Body_part"}],"attributes":[{"id":"A46790","pred":"fma_id","subj":"T37417","obj":"http://purl.org/sig/ont/fma/fma82738"}],"text":"acid functions [2,28]. The vast majority of royal jelly fat content (80–85%) consists of short hydroxyl fatty acids"}

{"project":"LitCovid-PD-CLO","denotations":[{"id":"T72270","span":{"begin":56,"end":59},"obj":"http://purl.obolibrary.org/obo/UBERON_0001013"}],"text":"acid functions [2,28]. The vast majority of royal jelly fat content (80–85%) consists of short hydroxyl fatty acids"}

{"project":"LitCovid-PD-CHEBI","denotations":[{"id":"T93","span":{"begin":0,"end":4},"obj":"Chemical"},{"id":"T94","span":{"begin":44,"end":55},"obj":"Chemical"},{"id":"T95","span":{"begin":95,"end":103},"obj":"Chemical"},{"id":"T97","span":{"begin":104,"end":115},"obj":"Chemical"},{"id":"T98","span":{"begin":110,"end":115},"obj":"Chemical"}],"attributes":[{"id":"A93","pred":"chebi_id","subj":"T93","obj":"http://purl.obolibrary.org/obo/CHEBI_37527"},{"id":"A94","pred":"chebi_id","subj":"T94","obj":"http://purl.obolibrary.org/obo/CHEBI_78665"},{"id":"A95","pred":"chebi_id","subj":"T95","obj":"http://purl.obolibrary.org/obo/CHEBI_29191"},{"id":"A96","pred":"chebi_id","subj":"T95","obj":"http://purl.obolibrary.org/obo/CHEBI_43176"},{"id":"A97","pred":"chebi_id","subj":"T97","obj":"http://purl.obolibrary.org/obo/CHEBI_35366"},{"id":"A98","pred":"chebi_id","subj":"T98","obj":"http://purl.obolibrary.org/obo/CHEBI_37527"}],"text":"acid functions [2,28]. The vast majority of royal jelly fat content (80–85%) consists of short hydroxyl fatty acids"}

{"project":"LitCovid-PubTator","denotations":[{"id":"233","span":{"begin":56,"end":59},"obj":"Gene"},{"id":"238","span":{"begin":104,"end":115},"obj":"Chemical"}],"attributes":[{"id":"A233","pred":"tao:has_database_id","subj":"233","obj":"Gene:83720"},{"id":"A238","pred":"tao:has_database_id","subj":"238","obj":"MESH:D005227"}],"namespaces":[{"prefix":"Tax","uri":"https://www.ncbi.nlm.nih.gov/taxonomy/"},{"prefix":"MESH","uri":"https://id.nlm.nih.gov/mesh/"},{"prefix":"Gene","uri":"https://www.ncbi.nlm.nih.gov/gene/"},{"prefix":"CVCL","uri":"https://web.expasy.org/cellosaurus/CVCL_"}],"text":"acid functions [2,28]. The vast majority of royal jelly fat content (80–85%) consists of short hydroxyl fatty acids"}