We examined effects of intake duration of anthocyanin-rich New Zealand blackcurrant (NZBC) extract on physiological and metabolic responses during moderate intensity walking. Healthy men (n=16, age: 24±6 years, body mass: 78±16 kg, BMI: 24.7±4.1 kg·m-2, body fat: 15±5%) volunteered. One metabolic equivalent (1-MET: 3.95±0.64 ml·kg-1·min-1) was measured during supine rest. Responses during the 30-min walk (n=3: 4-MET; n=13: 5-MET) (speed: 5.7±0.7 km·hr-1) were measured at 7-10, 17-20 and 27-30 min and averaged over the time periods. For intake conditions (7-days and 14-days), 2 capsules of NZBC extract (600 mg containing 210 mg of anthocyanins) were taken with breakfast (14-day washout). The final 2 capsules were ingested 2-hr before the morning walk. Intake duration of NZBC extract had no effect on heart rate, minute ventilation, oxygen uptake, and carbon dioxide production. Fat oxidation was enhanced with 7- and 14-day intake by 11±19% and 17±26% (baseline: 0.36±0.12, 7-day: 0.39±0.13, 14-day: 0.41±0.13 g·min-1, p=0.007). Only 14-day intake lowered RER (baseline: 0.852±0.046, 7-day: 0.843±0.045, 14-day: 0.837±0.037, p=0.019) and carbohydrate oxidation (baseline: 0.95±0.40, 7-day: 0.91±0.40, 14-day: 0.86±0.33 g·min-1, p=0.032). Rating of perceived exertion was lower with 7-day and 14-day intake (baseline: 11.0±2.3, 7-day: 10.5±1.8, 14-day: 10.3±2.1, p=0.002). Longer intake duration (i.e. 14 days) of New Zealand blackcurrant extract seems to enhance fat oxidation more during a 30-min moderate intensity walk than 7 days intake. The intake duration of anthocyanin-rich New Zealand blackcurrant extract may be due to an enhanced bioavailability of anthocyanin-derived metabolites that alter the mechanisms for substrate oxidation during moderate intensity exercise.