PMC:7601109 / 21230-21401
Annnotations
LitCovid-PD-FMA-UBERON
| Id | Subject | Object | Predicate | Lexical cue | fma_id |
|---|---|---|---|---|---|
| T71741 | 0-13 | Body_part | denotes | Carbohydrates | http://purl.org/sig/ont/fma/fma82737 |
| T97675 | 84-90 | Body_part | denotes | sugars | http://purl.org/sig/ont/fma/fma82737 |
| T71348 | 99-106 | Body_part | denotes | glucose | http://purl.org/sig/ont/fma/fma82743 |
LitCovid-PD-CHEBI
| Id | Subject | Object | Predicate | Lexical cue | chebi_id |
|---|---|---|---|---|---|
| T331 | 99-106 | Chemical | denotes | glucose | http://purl.obolibrary.org/obo/CHEBI_17234|http://purl.obolibrary.org/obo/CHEBI_4167 |
| T333 | 108-116 | Chemical | denotes | fructose | http://purl.obolibrary.org/obo/CHEBI_28757 |
| T334 | 122-129 | Chemical | denotes | sucrose | http://purl.obolibrary.org/obo/CHEBI_17992 |
LitCovid-sentences
| Id | Subject | Object | Predicate | Lexical cue |
|---|---|---|---|---|
| T138 | 0-171 | Sentence | denotes | Carbohydrates account for the most abundant ingredient (18.50–84.25%), and reducing sugars such as glucose, fructose, and sucrose constitute the vastest majority (13–55%). |
LitCovid-PubTator
| Id | Subject | Object | Predicate | Lexical cue | tao:has_database_id |
|---|---|---|---|---|---|
| 397 | 0-13 | Chemical | denotes | Carbohydrates | MESH:D002241 |
| 398 | 84-90 | Chemical | denotes | sugars | MESH:D000073893 |
| 399 | 99-106 | Chemical | denotes | glucose | MESH:D005947 |
| 400 | 108-116 | Chemical | denotes | fructose | MESH:D005632 |
| 401 | 122-129 | Chemical | denotes | sucrose | MESH:D013395 |