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Cacao liquor procyanidin extract improves glucose tolerance by enhancing GLUT4 translocation and glucose uptake in skeleta muscle – ERRATUM

Published online by Cambridge University Press:  01 August 2012

Yoko Yamashita ,
Masaaki Okabe ,
Midori Natsume  and
Hitoshi Ashida

Abstract

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Type
Erratum
Information
Journal of Nutritional Science , Volume 1 , February 2012 , e6
Copyright
Copyright © The Author(s) 2012. The online version of this article is published within an Open Access environment subject to the conditions of the Creative Commons Attribution-NonCommercial-ShareAlike licence <http://creativecommons.org/licenses/by-nc-sa/2.5/>. The written permission of Cambridge University Press must be obtained for commercial re-use.

The received date of the article by Yamashita et al. (2012), presented in Journal of Nutritional Science, was given incorrectly. The correct received date is 23 October 2011. The editorial office apologise for any confusion caused.

References

1.Yamashita, Y, Okabe, M, Natsume, M et al. (2012) Cacao liquor procyanidin extract improves glucose tolerance by enhancing GLUT4 translocation and glucose uptake in skeletal muscle. J Nutr Sci 1, 1–9.Google Scholar