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Pre-publication history

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

Michelle Micallef* email, Louise Lexis* email and Paul Lewandowski* email

Nutrition Journal 2007, 6:27doi:10.1186/1475-2891-6-27

Pre-publication versions of this article and reviewers' reports

Original submission - Version 1Manuscript19 Dec 2006
Reviewer's ReportTing Sun04 Feb 2007
Resubmission - Version 2ManuscriptAuthors' comments13 Jul 2007
Resubmission - Version 3Manuscript20 Aug 2007
Resubmission - Version 4Manuscript27 Aug 2007
Resubmission - Version 5Manuscript29 Aug 2007
Resubmission - Version 6ManuscriptAuthors' comments04 Sep 2007
Accepted24 Sep 2007
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