Physical training for ultra-endurance running provides physiological adaptations for exercise-induced substrate oxidation. We examined effects of New Zealand blackcurrant (NZBC) extract on running-induced metabolic and physiological responses in a male amateur ultra-endurance runner (age: 40 yrs, body mass: 65.9 kg, BMI: 23.1 kg·m-2, body fat: 14.7%, V ̇O2max: 55.3 mL·kg-1·min-1, resting heart rate: 45 beats·min-1, running history: 6 years, marathons: 20, ultra-marathons: 28, weekly training distance: ~80 km, weekly running time: ~ 9 hours). Indirect calorimetry was used and heart rate recorded at 15-min intervals during 120-min of treadmill running (speed: 10.5 km·h-1, 58%V ̇O2max) in an environmental chamber (temperature: ~26°C, relative humidity: ~70%) at baseline and following 7-days intake of NZBC extract (210 mg of anthocyanins·day-1) with constant monitoring of core temperature. The male runner had unlimited access to water and consumed a 100-kcal energy gel at 40- and 80-min during the 120-min run. There were no differences (mean of 8, 15-min measurements) for minute ventilation, oxygen uptake, carbon dioxide production and core temperature. With NZBC extract, the respiratory exchange ratio was 0.02 units lower, carbohydrate oxidation was 11% lower and fat oxidation was 23% higher (control: 0.39±0.08, NZBC extract: 0.48±0.12 g·min-1, P<0.01). Intake of the energy gel did not abolish the enhanced fat oxidation by NZBC extract. Seven days intake of New Zealand blackcurrant extract altered exercise-induced substrate oxidation in a male amateur ultra-endurance runner covering a half-marathon distance in 2 hours. More studies are required to address whether intake of New Zealand blackcurrant extract provides a nutritional ergogenic effect for ultra-endurance athletes to enhance exercise performance.