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Correction: Citrus unshiu fermented vinegar and Hovenia dulcis fruit extract formulation enhances alcohol metabolism and attenuates alcohol-induced hepatic injury
Wool Lim Park†
a,
Hye Ji Min†a,
Hyun Dong Chobc,
Ji An Heoa,
Hwi Gon Kima and
Kwon-Il Seo*a
aDepartment of Food Biotechnology, Dong-A University, Busan, Republic of Korea. E-mail: kseo@dau.ac.kr
bDepartment of Food and Nutrition, Sunchon National University, Suncheon, Republic of Korea
cGlocal University Project Team, Sunchon National University, Suncheon, Republic of Korea
First published on 11th May 2026
Abstract
Correction for ‘Citrus unshiu fermented vinegar and Hovenia dulcis fruit extract formulation enhances alcohol metabolism and attenuates alcohol-induced hepatic injury’ by Wool Lim Park et al., Food Funct., 2026, https://doi.org/10.1039/d5fo04017e.
The authors apologise for omitting a significance marker from Fig. 4a. The correct figure is included herein.
 | ||
| Fig. 4 Effects of SKM and the placebo on the blood alcohol and acetaldehyde levels after alcohol consumption. (A) Alcohol concentration in blood; (B) acetaldehyde concentration in blood. Sample: 4.5% SKE, 5% glucose, 0.15% citrus flavor, and 0.04% enzymatically modified stevia mixture; Placebo: 0.09% caramel color, 0.15% citrus flavor, and 0.04% enzymatically modified stevia mixture. Data are expressed as mean ± SD and analyzed using paired t-test (compared between groups, *p < 0.05). | ||
The authors confirm that the underlying data, statistical analysis, results, and conclusions remain unchanged.
Acknowledgements
This research was funded by Agricultural corporation DAU Farm Co., Ltd. (Busan, Republic of Korea) and supported by the Global – Learning & Academic Research Institution for Master's, PhD students, and Postdocs (G-LAMP) Program of the National Research Foundation of Korea (NRF), funded by the Ministry of Education (RS-2025-25440216).
The Royal Society of Chemistry apologises for these errors and any consequent inconvenience to authors and readers.
Footnote |
| † Wool Lim Park and Hye Ji Min contributed equally as co-first authors. |
| This journal is © The Royal Society of Chemistry 2026 |