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

Michelle Micallef, Louise Lexis and Paul Lewandowski*

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

Pre-publication versions of this article and reviewers' reports

Original Submission - Version 1 Manuscript 19 Dec 2006
Reviewer's Report Ting Sun 04 Feb 2007
Resubmission - Version 2 Manuscript Author's comment 13 Jul 2007
Editorial acceptance 24 Jul 2007
Published 24 Sep 2007