Age-related changes in the collagen network and toughness of bone.
By Xiaodun Wang, Xinmei Shen, Xiaoe Li, C. M. Agrawal. Bone, 2002
774 citations recorded by the source corpus.
Subfields: Molecular Biology, Orthopedics and Sports Medicine, Rheumatology
View Paper: https://www.semanticscholar.org/paper/98836b656d470af3d5e115e9419fd8cdedbf0cd8
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In Molecular Biology
In Orthopedics and Sports Medicine
Citations in the corpus
- Risk of fracture in women with type 2 diabetes: the Women's Health Initiative Observational Study. (2006, background): “Advanced glycation end products have been associated with decreased strength in human cadaver femurs (37).”
- Atypical subtrochanteric and diaphyseal femoral fractures: Report of a task force of the american society for bone and mineral Research (2010, background): “The organic matrix is the principal determinant of toughness, a measure of the intrinsic energy absorption capacity of bone (22-24).”
- Bone Mechanical Properties in Healthy and Diseased States (2018, positive): “Techniques such as Raman spectroscopy and Fourier transform IR spectroscopy can provide high-resolution spatial mapping of parameters indicative of the ratio of carbonate to phosphate and the relative amounts of mineral, proteoglycan, lipid, water, and nonenzymatic cross-links [also known as advance”
- The role of collagen in bone strength (2005, background): “Similarly, AGE accumulation is correlated with increased tissue stiffness in lens, arteries, skin, tendon, and bone [75–77], thereby rendering it more prone to impaired mechanical properties.”
- Advanced Glycation End Products and Diabetic Complications (2014, background): “The accumulation of AGEs in bone decreases toughness and increases stiffness, therefore, contributing to skeletal fragility [56].”
- Collagen cross-links as a determinant of bone quality: a possible explanation for bone fragility in aging, osteoporosis, and diabetes mellitus (2010, background): “Non-enzymatic cross-links, AGEs, in bone collagen deteriorate bone toughness, post-yield properties, or ductility [63, 66, 68, 74, 75, 78, 79].”