{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,30]],"date-time":"2026-07-30T11:36:40Z","timestamp":1785411400606,"version":"3.56.0"},"reference-count":45,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2026,4,21]],"date-time":"2026-04-21T00:00:00Z","timestamp":1776729600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100000203","name":"Canadian Foundation for Dietetic Research","doi-asserted-by":"crossref","id":[{"id":"10.13039\/501100000203","id-type":"DOI","asserted-by":"crossref"}]},{"id":[{"id":"https:\/\/ror.org\/04qtw4d33","id-type":"ROR","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100000024","name":"Canadian Institutes for Health Research","doi-asserted-by":"crossref","id":[{"id":"10.13039\/501100000024","id-type":"DOI","asserted-by":"crossref"}]},{"DOI":"10.13039\/501100000038","name":"Natural Sciences and Engineering Research Council of Canada","doi-asserted-by":"crossref","id":[{"id":"10.13039\/501100000038","id-type":"DOI","asserted-by":"crossref"}]},{"id":[{"id":"https:\/\/ror.org\/01h531d29","id-type":"ROR","asserted-by":"publisher"}]},{"name":"Committee on Research and Publications (CRP), Mount Saint Vincent University"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Antioxidants"],"abstract":"<jats:p>Low glycemic-index foods may reduce postprandial oxidative stress by reducing postprandial glucose excursions, but the evidence for this is limited by dietary confounders. To determine whether reducing postprandial glucose per se reduces postprandial oxidative stress, overnight-fasted participants (BMI 25.0\u201339.9 kg\/m2, n = 18) consumed four test meals in random order: 75 g dextrose solution (Dex) within 5 min (bolus\/noC), Dex slowly over 3.25 h (sipping\/noC), bolus with 1 g vitamin C (bolus\/C) and sipping with 1 g vitamin C (sipping\/C). Venous blood was taken at intervals over 6 h; a standard lunch was consumed at 4 h. Sipping flattened postprandial glucose and insulin and reduced free fatty acid rebound compared to bolus (p &lt; 0.05). Vitamin C raised serum vitamin C from ~20 to ~55 \u03bcmol\/L. The total peroxyl radical trapping antioxidant potential (TRAP) increments differed after lunch, with a main effect of vitamin C at 5 h (mean \u00b1 SEM; C 70 \u00b1 23 vs. noC \u221229 \u00b1 27; p = 0.016) and main effects of rate (sipping 57 \u00b1 25 vs. bolus \u221271 \u00b1 28; p = 0.0002) and vitamin C (C 58 \u00b1 25 vs. noC \u221273 \u00b1 28; p = 0.0003) at 6 h. By multiple regression analysis, the TRAP area under the curve (AUC) was positively associated with the insulin AUC (p &lt; 0.001) and negatively with the glucose and vitamin C AUCs (p &lt; 0.05). The oxidized LDL increments were higher 6 h after sipping than bolus (7 \u00b1 7 vs. \u221220 \u00b1 7, p = 0.005). The oxidized LDL AUC was negatively associated with the TRAP AUC (p &lt; 0.001). These results support the hypothesis that reducing postprandial glucose reduces postprandial oxidative stress.<\/jats:p>","DOI":"10.3390\/antiox15040512","type":"journal-article","created":{"date-parts":[[2026,4,21]],"date-time":"2026-04-21T07:57:21Z","timestamp":1776758241000},"page":"512","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Effect of the Rate of Glucose Consumption on the Total Peroxyl Radical Trapping Antioxidant Potential (TRAP) of Plasma in Overweight Men and Women: A Randomized Trial"],"prefix":"10.3390","volume":"15","author":[{"given":"Shannan M.","family":"Grant","sequence":"first","affiliation":[{"name":"Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON M5S 1A8, Canada"},{"name":"Department of Applied Human Nutrition, Faculty of Professional Studies, Mount Saint Vincent University, Halifax, NS B3M 2J6, Canada"},{"name":"Department of Obstetrics and Gynecology, Faculty of Medicine, Dalhousie University, Halifax, NS B3H 4R2, Canada"},{"name":"Department of Obstetrics and Gynecology, IWK Health, Halifax, NS B3K 6R8, Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9030-8575","authenticated-orcid":false,"given":"Thomas M. S.","family":"Wolever","sequence":"additional","affiliation":[{"name":"Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON M5S 1A8, Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Alexandra","family":"Thompson","sequence":"additional","affiliation":[{"name":"Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON M5S 1A8, Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Laura","family":"Chiavaroli","sequence":"additional","affiliation":[{"name":"Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON M5S 1A8, Canada"},{"name":"Toronto 3D Knowledge Synthesis and Clinical Trials Unit, Clinical Nutrition and Risk Factor Modification Centre, St. Michael\u2019s Hospital, Toronto, ON M5C 2T2, Canada"},{"name":"Li Ka Shing Knowledge Institute, St. Michael\u2019s Hospital, Toronto, ON M5C 2T2, Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maxine","family":"Seider","sequence":"additional","affiliation":[{"name":"Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON M5S 1A8, Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Antonia","family":"Harvey","sequence":"additional","affiliation":[{"name":"Department of Applied Human Nutrition, Faculty of Professional Studies, Mount Saint Vincent University, Halifax, NS B3M 2J6, Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Megan","family":"Gray","sequence":"additional","affiliation":[{"name":"Department of Applied Human Nutrition, Faculty of Professional Studies, Mount Saint Vincent University, Halifax, NS B3M 2J6, Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pauline","family":"Darling","sequence":"additional","affiliation":[{"name":"School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1N 6N5, Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Deborah","family":"O\u2019Connor","sequence":"additional","affiliation":[{"name":"Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON M5S 1A8, Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Robert G.","family":"Josse","sequence":"additional","affiliation":[{"name":"Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON M5S 1A8, Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kazimiera A.","family":"Mizier-Barre","sequence":"additional","affiliation":[{"name":"Department of Biology, School of Science and Technology, Cape Breton University, Sydney, NS B1P 6L2, Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6572-4008","authenticated-orcid":false,"given":"David","family":"Kitts","sequence":"additional","affiliation":[{"name":"Department of Food Science, Faculty of Land and Food Systems, University of British Columbia, Vancouver, BC V6T 1Z4, Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Douglas Edward","family":"Barre","sequence":"additional","affiliation":[{"name":"Department of Health Sciences, School of Education and Health, Cape Breton University, Sydney, NS B1P 6L2, Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,4,21]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"362","DOI":"10.1093\/ajcn\/34.3.362","article-title":"Glycemic index of foods: A physiological basis for carbohydrate exchange","volume":"34","author":"Jenkins","year":"1981","journal-title":"Am. 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