Systemic stiffening of mouse tail tendon is related to dietary advanced glycation end products but not high-fat diet or cholesterol

C. Eriksen, R. B. Svensson, J. Scheijen, A. M. F. Hag, C. Schalkwijk, S. F. E. Praet, P. Schjerling, M. Kjaer, S. P. Magnusson, C. Couppe

Research output: Contribution to journalArticleAcademicpeer-review

Original languageEnglish
Pages (from-to)840-847
JournalJournal of Applied Physiology
Volume117
Issue number8
DOIs
Publication statusPublished - 15 Oct 2014

Keywords

  • advanced glycation end products
  • tendon biomechanics
  • cholesterol

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