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. Author manuscript; available in PMC: 2023 Mar 1.
Published in final edited form as: Bone. 2021 Dec 21;156:116302. doi: 10.1016/j.bone.2021.116302

Figure 9: Increase of glycation products negatively correlate to loss in toughness.

Figure 9:

Increase in fAGEs (A), CML (B), and PEN (C) correlated with loss of maximum toughness. fAGEs = fluorescent advanced glycation end-products; CML = carboxymethyl-lysine; PEN= pentosidine. Coefficient of correlation determined by Pearson’s R test (α=0.05). Significant codes: p < 0.05 ‘*’, p < 0.01 ‘**’, p < 0.001 ‘***’.