Ankle Biomechanics During 45-Degree Cutting in Basketball Athletes

Data from a study by Xiao-shan Lei, published on figshare in 2026, quantifying ankle-centered biomechanics during lateral and crossover cutting maneuvers. The dataset includes three-dimensional kinematics and ground reaction forces recorded from 24 male participants (12 professional basketball athletes and 12 collegiate students) performing 45-degree cuts at a controlled speed. It likely contains time-series data from motion capture and force platforms, used to analyze direction- and athletic-level-associated differences in joint mechanics.

Use Cases

• Analyzing differences in ankle joint moments between professional and collegiate athletes based on the described biomechanical outcomes.
• Comparing ground reaction force waveforms during lateral versus crossover cutting tasks as mentioned in the study.
• Investigating phase-specific modulation of ankle motion in relation to athletic level based on the reported statistical parametric mapping results.
• Modeling internal joint loading during change-of-direction movements based on the measured ankle joint forces.

Strengths

• Data was collected with high-frequency instrumentation: motion capture at 250 Hz and ground reaction forces at 1000 Hz.
• Includes a controlled comparison between two distinct athletic levels (12 professional and 12 collegiate athletes).
• Study design involves two specific cutting tasks (45° lateral and crossover cutting) performed at a controlled approach speed of 4.0 ± 0.2 m/s.

Limitations

• Row count is unknown, which may limit suitability assessment.
• Column-level documentation is absent; field semantics must be inferred after download.
• The dataset is small in file size (108.1 KB), suggesting limited scope, potentially containing summary statistics or a subset of the full analysis.

Provenance

Source

Xiao-shan Lei via figshare.

Collection Method

Data was gathered synchronously using motion capture and a force platform during controlled 45-degree cutting trials.

Freshness

Last updated 2026-05-20 05:45:44; freshness should be verified.