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

doi:10.1152/japplphysiol.00584.2014

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^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › Academic › peer-review

19 Citations (Web of Science)

Original language	English
Pages (from-to)	840-847
Journal	Journal of Applied Physiology
Volume	117
Issue number	8
DOIs	https://doi.org/10.1152/japplphysiol.00584.2014
Publication status	Published - 15 Oct 2014

Keywords

advanced glycation end products
tendon biomechanics
cholesterol

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10.1152/japplphysiol.00584.2014

Cite this

Eriksen, C., Svensson, R. B., Scheijen, J., Hag, A. M. F., Schalkwijk, C., Praet, S. F. E., Schjerling, P., Kjaer, M., Magnusson, S. P., & Couppe, C. (2014). Systemic stiffening of mouse tail tendon is related to dietary advanced glycation end products but not high-fat diet or cholesterol. Journal of Applied Physiology, 117(8), 840-847. https://doi.org/10.1152/japplphysiol.00584.2014

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author = "C. Eriksen and Svensson, {R. B.} and J. Scheijen and Hag, {A. M. F.} and C. Schalkwijk and Praet, {S. F. E.} and P. Schjerling and M. Kjaer and Magnusson, {S. P.} and C. Couppe",

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Eriksen, C, Svensson, RB, Scheijen, J, Hag, AMF, Schalkwijk, C, Praet, SFE, Schjerling, P, Kjaer, M, Magnusson, SP & Couppe, C 2014, 'Systemic stiffening of mouse tail tendon is related to dietary advanced glycation end products but not high-fat diet or cholesterol', Journal of Applied Physiology, vol. 117, no. 8, pp. 840-847. https://doi.org/10.1152/japplphysiol.00584.2014

Systemic stiffening of mouse tail tendon is related to dietary advanced glycation end products but not high-fat diet or cholesterol. / Eriksen, C.; Svensson, R. B.; Scheijen, J.; Hag, A. M. F.; Schalkwijk, C.; Praet, S. F. E.; Schjerling, P.; Kjaer, M.; Magnusson, S. P.; Couppe, C.

In: Journal of Applied Physiology, Vol. 117, No. 8, 15.10.2014, p. 840-847.

Research output: Contribution to journal › Article › Academic › peer-review

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AU - Svensson, R. B.

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AU - Hag, A. M. F.

AU - Schalkwijk, C.

AU - Praet, S. F. E.

AU - Schjerling, P.

AU - Kjaer, M.

AU - Magnusson, S. P.

AU - Couppe, C.

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KW - advanced glycation end products

KW - tendon biomechanics

KW - cholesterol

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