Nutrition Journal

official impact factor 2.56

Open Access Pre-publication history

Garlic's ability to prevent in vitro Cu2+-induced lipoprotein oxidation in human serum is preserved in heated garlic: effect unrelated to Cu2+-chelation

José Pedraza-Chaverrí*, Mariana Gil-Ortiz, Gabriela Albarrán, Laura Barbachano-Esparza, Marta Menjívar and Omar N Medina-Campos

Nutrition Journal 2004, 3:10 doi:10.1186/1475-2891-3-10

Pre-publication versions of this article and reviewers' reports

Original Submission - Version 1 Manuscript 07 Jul 2004
Resubmission - Version 2 Manuscript 16 Aug 2004
Resubmission - Version 3 Manuscript 23 Aug 2004
Resubmission - Version 4 Manuscript 26 Aug 2004
Resubmission - Version 5 Manuscript Author's comment 31 Aug 2004
Published 01 Sep 2004