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
Issue number8
Publication statusPublished - 15 Oct 2014


  • advanced glycation end products
  • tendon biomechanics
  • cholesterol

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