Tendon cell Tendon cell Tendon cells, or tenocytes, are elongated fibroblast type cells. The cytoplasm is stretched between the collagen fibres of the tendon. They have a central cell nucleus with a prominent nucleolus. Tendon cells have a well-developed rough endoplasmic reticulum and they are responsible for synthesis and turnover of tendon fibres and ground substance. Tendon cells form a connecting epithelial layer between the muscle and shell in molluscs. In gastropods, for example, the retractor muscles connect to the shell via tendon cells. Muscle cells are attached to the collagenous myo-tendon space via hemidesmosomes. The myo-tendon space is then attached to
Tendon reasons: It is extremely strong, it contains natural glues, and it shrinks as it dries, doing away with the need for knots. Tendon (in particular, beef tendon) is used as a food in some Asian cuisines (often served at yum cha or dim sum restaurants). One popular dish is "suan bao niu jin", in which the tendon is marinated in garlic. It is also sometimes found in the Vietnamese noodle dish phở. Tendons are subject to many types of injuries. There are various forms of tendinopathies or tendon injuries due to overuse. These types of injuries generally result in inflammation