1, tendon is rich in proteoglycan and collagen, with lower fat content and no cholesterol. It is mainly distributed in cartilage, connective tissue, cornea and other substrates as structural components, followed by synovial fluid of joints, vitreous body of eyes and other mucus, which plays a lubricating role.

2. In the matrix, proteoglycan and collagen are connected in a specific way, which gives the matrix a special structure. The matrix contains a large amount of hyaluronic acid, which can bind to the hyaluronic acid receptor on the cell surface and affect the cell biological behaviors such as cell adhesion, cell migration, proliferation and differentiation.

3. It can enhance the physiological metabolism of cells, make skin more elastic and tough, delay skin aging, and be more effective in anti-wrinkle and skin care.

Extended data:

Tendons have always been a top banquet and have a long history of eating. It tastes tender but not greasy, and its texture is like sea cucumber. So there is a saying: "Beef tendon is more delicious than ginseng." Common ways to eat beef tendon soup, roast beef tendon and stew beef tendon. Roasted tendon is characterized by smoothness, crispness, delicious taste and good taste.

It has the effect of strengthening muscles and bones, has a good dietotherapy effect on those with weak waist and knees, is helpful to the growth and development of teenagers, and slows down the rate of osteoporosis in middle-aged and elderly women.

The general population can eat it, but those with exogenous fever or internal fever should not eat it.

References:

Baidu encyclopedia-beef tendon