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 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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