New Zealand blackcurrant extract improves cycling performance and fat oxidation in cyclists

Cook, Matthew D., Myers, Stephen D., Blacker, Sam D. and Willems, Mark E. T. (2015) New Zealand blackcurrant extract improves cycling performance and fat oxidation in cyclists. European Journal of Applied Physiology, 115 (11). pp. 2357-2365. ISSN 1439-6319

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PURPOSE: Blackcurrant intake increases peripheral blood flow in humans, potentially by anthocyanin-induced vasodilation which may affect substrate delivery and exercise performance. We examined the effects of New Zealand blackcurrant (NZBC) extract on substrate oxidation, cycling time-trial performance and plasma lactate responses following the time-trial in trained cyclists.
METHODS: Using a randomized, double-blind, crossover design, fourteen healthy men (age: 38 ± 13 years, height: 178 ± 4 cm, body mass: 77 ± 9 kg, V̇O2max: 53 ± 6 ml·kg-1·min-1, mean ± SD) ingested NZBC extract (300 mg∙day-1 CurraNZ™ containing 105 mg anthocyanin) or placebo (PL, 300 mg microcrystalline cellulose M102) for 7-days (washout 14-days). On day 7, participants performed 30 min of cycling (3x10 min at 45, 55 and 65% V̇O2max), followed by a 16.1 km time-trial with lactate sampling during a 20-minute passive recovery.
RESULTS: NZBC extract increased fat oxidation at 65% V̇O2max by 27% (P < 0.05) and improved 16.1 km time-trial performance by 2.4% (NZBC: 1678 ± 108 s, PL: 1722 ± 131 s, P < 0.05). Plasma lactate was higher with NZBC extract immediately following the time-trial (NZBC: 7.06 ± 1.73 mmol∙L-1, PL: 5.92 ± 1.58 mmol∙L-1 P < 0.01).
CONCLUSIONS: Seven days intake of New Zealand blackcurrant extract improves 16.1 km cycling time-trial performance and increases fat oxidation during moderate intensity cycling.

Item Type: Article
Subjects: Q Science > Q Science (General)
Q Science > QP Physiology
Divisions: Departments > Sport and Exercise Sciences
Related URLs:
Depositing User: Ann Jones
Date Deposited: 25 Sep 2015 11:37
Last Modified: 08 Apr 2019 11:18

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