Beneficial Effects of New Zealand Blackcurrant Extract on Maximal Sprint Speed during the Loughborough Intermittent Shuttle Test

Willems, Mark E. T., Cousins, Luke, Williams, David and Blacker, Sam D. (2016) Beneficial Effects of New Zealand Blackcurrant Extract on Maximal Sprint Speed during the Loughborough Intermittent Shuttle Test. Sports, 4 (3). ISSN 2075-4663

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Abstract

New Zealand blackcurrant (NZBC) extract has been shown to enhance high-intensity intermittent treadmill running. We examined the effects of NZBC extract during the Loughborough Intermittent Shuttle Test (LIST) which involves 5 × 15 min blocks with intermittent 15-m maximal sprints, interspersed by moderate and high-intensity running to simulate team sport activity, and a subsequent run to exhaustion. Thirteen males (age: 22 ± 1 year, V˙O2max: 50 ± 5 mL·kg−1·min−1) participated in three indoor sessions (T: 24 ± 3 °C, humidity: 52% ± 9%). In the first session, a multistage fitness test was completed to determine peak running speed and estimate V˙O2max. Participants consumed NZBC extract in capsules (300 mg·day−1 CurraNZ™) or placebo (PL) (300 mg·day−1 microcrystalline cellulose M102) for seven days in a double-blind, randomized, cross-over design (wash-out at least seven days). NZBC extract did not affect average 15-m sprint times in each block. NZBC reduced slowing of the fastest sprint between block 1 and 5 (PL: 0.12 ± 0.07 s; NZBC: 0.06 ± 0.12 s; p < 0.05). NZBC extract had no effect on heart rate, vertical jump power, lactate and time to exhaustion (PL: 13.44 ± 8.09 min, NZBC: 15.78 ± 9.40 min, p > 0.05). However, eight participants had higher running times to exhaustion when consuming NZBC extract. New Zealand blackcurrant extract may enhance performance in team sports with repeated maximal sprints.

Item Type: Article
Subjects: Q Science > QP Physiology
Divisions: Departments > Sport and Exercise Sciences
Related URLs:
Depositing User: Mark Willems
Date Deposited: 26 Aug 2016 07:53
Last Modified: 25 Sep 2018 10:47
URI: http://eprints.chi.ac.uk/id/eprint/1933

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