Robert G. Josse
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Robert G. Josse has a total of 12 co-authors. Here are the top co-authors by number of shared publications:
- Alexandra Thompson
Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON M5S 1A8, Canada
1 shared publication - Antonia Harvey
Department of Applied Human Nutrition, Faculty of Professional Studies, Mount Saint Vincent University, Halifax, NS B3M 2J6, Canada
1 shared publication - David D. Kitts
The University of British Columbia
1 shared publication - Deborah Louise O'COnnor
Department of Nutritional Sciences University of Toronto Toronto Ontario Canada
1 shared publication - Douglas Edward Barre
Department of Health Sciences , Cape Breton University , Sydney, Nova Scotia , Canada
1 shared publication - Kazimiera A. Mizier-Barre
Department of Biology, School of Science and Technology, Cape Breton University, Sydney, NS B1P 6L2, Canada
1 shared publication
Latest Publications
- Open Access
- 21 April 2026
- Published by MDPI AG in Antioxidants
- Vol. 15 (4) , 512
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
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 25.0–39.9 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 < 0.05). Vitamin C raised serum vitamin C from ~20 to ~55 μmol/L. The total peroxyl radical trapping antioxidant potential (TRAP) increments differed after lunch, with a main effect of vitamin C at 5 h (mean ± SEM; C 70 ± 23 vs. noC −29 ± 27; p = 0.016) and main effects of rate (sipping 57 ± 25 vs. bolus −71 ± 28; p = 0.0002) and vitamin C (C 58 ± 25 vs. noC −73 ± 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 < 0.001) and negatively with the glucose and vitamin C AUCs (p < 0.05). The oxidized LDL increments were higher 6 h after sipping than bolus (7 ± 7 vs. −20 ± 7, p = 0.005). The oxidized LDL AUC was negatively associated with the TRAP AUC (p < 0.001). These results support the hypothesis that reducing postprandial glucose reduces postprandial oxidative stress.
- 21 April 2026
- Published by MDPI AG in Antioxidants
- Vol. 15 (4) , 512
Open AccessEffect 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
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 25.0–39.9 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 < 0.05). Vitamin C raised serum vitamin C from ~20 to ~55 μmol/L. The total peroxyl radical trapping antioxidant potential (TRAP) increments differed after lunch, with a main effect of vitamin C at 5 h (mean ± SEM; C 70 ± 23 vs. noC −29 ± 27; p = 0.016) and main effects of rate (sipping 57 ± 25 vs. bolus −71 ± 28; p = 0.0002) and vitamin C (C 58 ± 25 vs. noC −73 ± 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 < 0.001) and negatively with the glucose and vitamin C AUCs (p < 0.05). The oxidized LDL increments were higher 6 h after sipping than bolus (7 ± 7 vs. −20 ± 7, p = 0.005). The oxidized LDL AUC was negatively associated with the TRAP AUC (p < 0.001). These results support the hypothesis that reducing postprandial glucose reduces postprandial oxidative stress.