Red wine consumption increases antioxidant status and decreases oxidative stress in the circulation of both young and old humans
© Micallef et al; licensee BioMed Central Ltd. 2007
Received: 19 December 2006
Accepted: 24 September 2007
Published: 24 September 2007
Open Peer Review reports
Pre-publication versions of this article and author comments to reviewers are available by contacting email@example.com.
|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|
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