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Red wine consumption increases antioxidant status and decreases oxidative stress in the circulation of both young and old humans

  • Michelle Micallef1,
  • Louise Lexis2 and
  • Paul Lewandowski3Email author
Contributed equally
Nutrition Journal20076:27

DOI: 10.1186/1475-2891-6-27

Received: 19 December 2006

Accepted: 24 September 2007

Published: 24 September 2007

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Open Peer Review reports

Pre-publication versions of this article and author comments to reviewers are available by contacting

Original Submission
19 Dec 2006 Submitted Original manuscript
Resubmission - Version 2
Submitted Manuscript version 2
4 Feb 2007 Reviewed Reviewer Report - Ting Sun
12 Jul 2007 Author responded Author comments - Paul Lewandowski
Resubmission - Version 3
12 Jul 2007 Submitted Manuscript version 3
Resubmission - Version 4
Submitted Manuscript version 4
Resubmission - Version 5
Submitted Manuscript version 5
Resubmission - Version 6
Submitted Manuscript version 6
4 Sep 2007 Author responded Author comments - Paul Lewandowski
Resubmission - Version 7
4 Sep 2007 Submitted Manuscript version 7
24 Sep 2007 Editorially accepted
24 Sep 2007 Article published 10.1186/1475-2891-6-27

How does Open Peer Review work?

Open peer review is a system where authors know who the reviewers are, and the reviewers know who the authors are. If the manuscript is accepted, the named reviewer reports are published alongside the article.. All previous versions of the manuscript and all author responses to the reviewers are also available.

You can find further information about the peer review system here.

Authors’ Affiliations

School of Biomedical Sciences, University of Newcastle
School of Biomedical Sciences, Victoria University
School of Medicine Deakin University