Tendon cell the base of the tendon cells via basal hemidesmosomes, while apical hemidesmosomes, which sit atop microvilli, attach the tendon cells to a thin layer of collagen. This is in turn attached to the shell via organic fibres which insert into the shell. Molluscan tendon cells appear columnar and contain a large basal cell nucleus. The cytoplasm is filled with granular endoplasmic reticulum and sparse golgi. Dense bundles of microfilaments run the length of the cell connecting the basal to the apical hemidesmosomes. Tendon cell Tendon cells, or tenocytes, are elongated fibroblast type cells. The cytoplasm is stretched between the collagen
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