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The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide
- Monica H Carlsen†1,
- Bente L Halvorsen†1,
- Kari Holte1,
- Siv K Bøhn1,
- Steinar Dragland2,
- Laura Sampson3,
- Carol Willey3,
- Haruki Senoo4,
- Yuko Umezono4,
- Chiho Sanada4,
- Ingrid Barikmo5,
- Nega Berhe1,
- Walter C Willett3,
- Katherine M Phillips6,
- David R JacobsJr1, 7 and
- Rune Blomhoff1Email author
†Contributed equally
Nutrition Journal20109:3
https://doi.org/10.1186/1475-2891-9-3
© Carlsen et al; licensee BioMed Central Ltd. 2010
Received: 18 August 2009
Accepted: 22 January 2010
Published: 22 January 2010
Open Peer Review reports
Pre-publication versions of this article and author comments to reviewers are available by contacting info@biomedcentral.com.
| Original Submission | ||
|---|---|---|
| 18 Aug 2009 | Submitted | Original manuscript |
| 2 Oct 2009 | Reviewed | Reviewer Report - Iris Erlund |
| 17 Oct 2009 | Reviewed | Reviewer Report - Francisco Romero |
| 16 Dec 2009 | Author responded | Author comments - Monica H. Carlsen |
| Resubmission - Version 2 | ||
|---|---|---|
| 16 Dec 2009 | Submitted | Manuscript version 2 |
| 23 Dec 2009 | Reviewed | Reviewer Report - Iris Erlund |
| 27 Dec 2009 | Reviewed | Reviewer Report - Francisco Romero |
| 18 Jan 2010 | Author responded | Author comments - Monica H. Carlsen |
| Resubmission - Version 3 | ||
|---|---|---|
| 18 Jan 2010 | Submitted | Manuscript version 3 |
| Publishing | ||
|---|---|---|
| 22 Jan 2010 | Editorially accepted | |
| 22 Jan 2010 | Article published | 10.1186/1475-2891-9-3 |
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. Pre-publication versions of the article and author comments to reviewers are available by contacting info@biomedcentral.com. All previous versions of the manuscript and all author responses to the reviewers are also available.
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Authors’ Affiliations
(1)
Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo
(2)
The Norwegian Institute for Agricultural and Environmental Research Bioforsk Øst Apelsvoll
(3)
Department of Nutrition, Harvard School of Public Health
(4)
Department of Cell Biology and Morphology, Akita University Graduate School of Medicine
(5)
Faculty of Health, Nutrition and Management, Akershus University College
(6)
The Biochemistry Department, Virginia Polytechnic Institute and State University
(7)
The Division of Epidemiology and Community Health, School of Public Health, University of Minnesota
