Front. Nutr. Frontiers in Nutrition Front. Nutr. 2296-861X Frontiers Media S.A. 10.3389/fnut.2022.879470 Nutrition Correction Corrigendum: Effect of Different Processing Methods on the Millet Polyphenols and Their Anti-diabetic Potential Wang Han 1 2 3 4 Fu Yongxia 5 Zhao Qingyu 1 2 3 4 Hou Dianzhi 6 Yang Xuehao 7 Bai Shuqun 7 Diao Xianmin 8 Xue Yong 1 2 3 4 Shen Qun 1 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 *Correspondence: Qun Shen shenqun@cau.edu.cn

Approved by: Frontiers Editorial Office, Frontiers Media SA, Switzerland

This article was submitted to Nutrition and Food Science Technology, a section of the journal Frontiers in Nutrition

 23 03 2022 2022 9 879470 19 02 2022 28 02 2022 Copyright © 2022 Wang, Fu, Zhao, Hou, Yang, Bai, Diao, Xue and Shen. 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.

 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 millet polyphenols diabetes processing methods hypoglycemic

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.

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