PMC:7601109 / 9642-9816 JSONTXT

{"project":"LitCovid-PD-FMA-UBERON","denotations":[{"id":"T50189","span":{"begin":80,"end":93},"obj":"Body_part"},{"id":"T52154","span":{"begin":101,"end":109},"obj":"Body_part"},{"id":"T12159","span":{"begin":114,"end":125},"obj":"Body_part"}],"attributes":[{"id":"A1834","pred":"fma_id","subj":"T50189","obj":"http://purl.org/sig/ont/fma/fma82737"},{"id":"A1515","pred":"fma_id","subj":"T52154","obj":"http://purl.org/sig/ont/fma/fma67257"},{"id":"A46851","pred":"fma_id","subj":"T12159","obj":"http://purl.org/sig/ont/fma/fma82739"}],"text":"In general, fresh royal jelly mostly consists of water (67% w/w) in addition to carbohydrates (16%), proteins and amino acids (12.5%), fat (5%), and many other elements [32]."}

{"project":"LitCovid-PD-CLO","denotations":[{"id":"T33054","span":{"begin":135,"end":138},"obj":"http://purl.obolibrary.org/obo/UBERON_0001013"}],"text":"In general, fresh royal jelly mostly consists of water (67% w/w) in addition to carbohydrates (16%), proteins and amino acids (12.5%), fat (5%), and many other elements [32]."}

{"project":"LitCovid-PD-CHEBI","denotations":[{"id":"T43","span":{"begin":18,"end":29},"obj":"Chemical"},{"id":"T44","span":{"begin":49,"end":54},"obj":"Chemical"},{"id":"T45","span":{"begin":80,"end":93},"obj":"Chemical"},{"id":"T46","span":{"begin":101,"end":109},"obj":"Chemical"},{"id":"T47","span":{"begin":114,"end":125},"obj":"Chemical"},{"id":"T48","span":{"begin":114,"end":119},"obj":"Chemical"},{"id":"T49","span":{"begin":120,"end":125},"obj":"Chemical"}],"attributes":[{"id":"A43","pred":"chebi_id","subj":"T43","obj":"http://purl.obolibrary.org/obo/CHEBI_78665"},{"id":"A44","pred":"chebi_id","subj":"T44","obj":"http://purl.obolibrary.org/obo/CHEBI_15377"},{"id":"A45","pred":"chebi_id","subj":"T45","obj":"http://purl.obolibrary.org/obo/CHEBI_16646"},{"id":"A46","pred":"chebi_id","subj":"T46","obj":"http://purl.obolibrary.org/obo/CHEBI_36080"},{"id":"A47","pred":"chebi_id","subj":"T47","obj":"http://purl.obolibrary.org/obo/CHEBI_33709"},{"id":"A48","pred":"chebi_id","subj":"T48","obj":"http://purl.obolibrary.org/obo/CHEBI_46882"},{"id":"A49","pred":"chebi_id","subj":"T49","obj":"http://purl.obolibrary.org/obo/CHEBI_37527"}],"text":"In general, fresh royal jelly mostly consists of water (67% w/w) in addition to carbohydrates (16%), proteins and amino acids (12.5%), fat (5%), and many other elements [32]."}

{"project":"LitCovid-sentences","denotations":[{"id":"T63","span":{"begin":0,"end":174},"obj":"Sentence"}],"namespaces":[{"prefix":"_base","uri":"http://pubannotation.org/ontology/tao.owl#"}],"text":"In general, fresh royal jelly mostly consists of water (67% w/w) in addition to carbohydrates (16%), proteins and amino acids (12.5%), fat (5%), and many other elements [32]."}

{"project":"LitCovid-PubTator","denotations":[{"id":"171","span":{"begin":135,"end":138},"obj":"Gene"},{"id":"173","span":{"begin":49,"end":54},"obj":"Chemical"},{"id":"174","span":{"begin":62,"end":63},"obj":"Chemical"},{"id":"175","span":{"begin":80,"end":93},"obj":"Chemical"}],"attributes":[{"id":"A171","pred":"tao:has_database_id","subj":"171","obj":"Gene:83720"},{"id":"A173","pred":"tao:has_database_id","subj":"173","obj":"MESH:D014867"},{"id":"A174","pred":"tao:has_database_id","subj":"174","obj":"MESH:D014414"},{"id":"A175","pred":"tao:has_database_id","subj":"175","obj":"MESH:D002241"}],"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":"In general, fresh royal jelly mostly consists of water (67% w/w) in addition to carbohydrates (16%), proteins and amino acids (12.5%), fat (5%), and many other elements [32]."}