ZFIN Image: Cotti et al., 2020, Figure 4

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Figure 4

High dietary P is associated with higher stiffness in the bone formed after two months of treatment. (a) Schematic representation of nanoindentation measurements in the sagittal plane of a vertebral body. (b) In the endplates, the elastic modulus as indicator for stiffness shows significantly higher values in HP compared to LP (*: p = 0.004), and a trend towards higher values in HP compared to RP (p = 0.073). In the central region, all dietary groups showed similar values. (c) The hardness of the vertebrae was similar in all dietary groups in both the endplates and central regions.

Acknowledgments

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