cartilage
A Dictionary of Food and Nutrition | Date: 2005
cartilage The hard connective tissue of the body, composed mainly of
collagen, together with chondromucoid (a protein combined with chondroitin sulphate) and chondroalbuminoid (a protein similar to
elastin). New
bone growth consists of cartilage on which calcium salts are deposited as it develops.
© A Dictionary of Food and Nutrition 2005, originally published by Oxford University Press 2005.
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