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Han Wang1,2,3,4Yongxia Fu5
Qingyu Zhao1,2,3,4
Dianzhi Hou6Xuehao Yang7Shuqun Bai7
Xianmin Diao8
Yong Xue1,2,3,4
Qun Shen1,2,3,4*- 1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- 2National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, Beijing, China
- 3National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China
- 4Key Laboratory of Plant Protein and Grain Processing, Beijing, China
- 5Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, China
- 6School of Food and Health, Beijing Technology and Business University, Beijing, China
- 7Cofco Nutrition and Health Research Institute Co., LTD., Beijing, China
- 8Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, China
A Corrigendum on
Effect of Different Processing Methods on the Millet Polyphenols and Their Anti-diabetic Potential
by Wang, H., Fu, Y., Zhao, Q., Hou, D., Yang, X., Bai, S., Diao, X., Xue, Y., and Shen, Q. (2022). Front. Nutr. 9:780499. doi: 10.3389/fnut.2022.780499
In the published article, there were errors in the affiliations for “Yongxia Fu” and “Dianzhi Hou.” Instead of “Yongxia Fu1, 2, 3, 4, 5, 6” and “Dianzhi Hou1, 2, 3, 4, 5, 6” it should be “Yongxia Fu5” and “Dianzhi Hou6.”
In addition, there was an error in affiliation 5. Instead of “Shanxi Institute for Functional Food, Shanxi Agricultural University, Jinzhong, China,” it should be “Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, China.”
In the original article, there were also grammatical errors in the last sentence of the caption for Figure 1. The correct caption appears below:
Figure 1. Polyphenols in millets and their effect on diabetes related factors. The polyphenols in millet mainly include phenolic acids and flavonoids. Through the summary of in vivo and in vitro experiments on the effects of millet polyphenols on diabetes, we found that the polyphenol extracts of millet affected antioxidant and anti-inflammatory factors, the insulin signal pathway, and enzyme activities related to postprandial blood glucose. This figure was partly created with BioRender.com, and the agreement number is IV22Z7AFS9.
The authors apologize for this error and state that this does not change the scientific conclusions of the article in any way. The original article has been updated.
Publisher's Note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article, or claim that may be made by its manufacturer, is not guaranteed or endorsed by the publisher.
Keywords: millet, polyphenols, diabetes, processing methods, hypoglycemic
Citation: Wang H, Fu Y, Zhao Q, Hou D, Yang X, Bai S, Diao X, Xue Y and Shen Q (2022) Corrigendum: Effect of Different Processing Methods on the Millet Polyphenols and Their Anti-diabetic Potential. Front. Nutr. 9:879470. doi: 10.3389/fnut.2022.879470
Received: 19 February 2022; Accepted: 28 February 2022;
Published: 23 March 2022.
Approved by:
Frontiers Editorial Office, Frontiers Media SA, SwitzerlandCopyright © 2022 Wang, Fu, Zhao, Hou, Yang, Bai, Diao, Xue and Shen. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
*Correspondence: Qun Shen, c2hlbnF1bkBjYXUuZWR1LmNu