Effects of New Zealand blackcurrant extract on exercising substrate utilisation and post exercise blood pressure in males and females

Cook, M. D., Shan, Y. and Willems, M. E. T. (2024) Effects of New Zealand blackcurrant extract on exercising substrate utilisation and post exercise blood pressure in males and females. International Journal of Sport Nutrition and Exercise Metabolism. pp. 1-31. ISSN 1543-2742 (In Press)

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Abstract

New Zealand blackcurrant extract (NZBC) has been shown to increase fat oxidation during exercise and the post-exercise blood pressure in males and females. The change in fat oxidation by NZBC has also been shown to be correlated to body composition in males and females. There has never been a comparison of sex responses within the same study. Twenty-two participants (11 males and 11 females, age: 29±8 years, maximal oxygen uptake (V̇O2max): 44±9 mL·kg−1·min−1, body fat: 18±6 %) had resting blood pressure measured for 2 hr (no exercise). In a double-blind, placebo-controlled (PLA), randomised crossover design, participants completed one hour of treadmill exercise at 50% V̇O2max with expired gas measurement, followed by 2-hr resting blood pressure measurement with 7-days of NZBC or PLA. Average fat oxidation was different between the conditions (NZBC: 0.27±0.11, PLA: 0.21±0.12 g·min-1, P<0.001), but the response between males and females was not different. When combined, there was no relationship (P>0.05) between body fat percentage and change in fat oxidation (ΔFATOX) (r=-0.079), with males also demonstrating no relationship (r=-0.069), but females did demonstrate a relationship (r=0.691, P<0.05). In the 2-hr rest, systolic pressure delta change was larger with NZBC than PLA (no exercise vs. NZBC: -5.5±5.4, vs. no exercise vs. PLA: -2.9±5.1 mmHg, P<0.001) but was not different between males and females. A 7-day intake of NZBC extract increases fat oxidation during moderate-intensity exercise and decreases post-exercise blood pressure in males and females. The magnitude of change in fat oxidation in females is correlated to body fat percentage.

Publication Type: Articles
Uncontrolled Keywords: anthocyanins, fat oxidation, blood pressure, food supplemement
Subjects: G Geography. Anthropology. Recreation > GV Recreation Leisure > GV201 Physical education and training
G Geography. Anthropology. Recreation > GV Recreation Leisure > GV557 Sports
G Geography. Anthropology. Recreation > GV Recreation Leisure > GV557 Sports > GV711 Coaching
Q Science > QP Physiology
Divisions: Academic Areas > Institute of Sport > Area > Exercise Physiology
Research Entities > Centre for Health and Allied Sport and Exercise Science Research (CHASER)
Related URLs:
Depositing User: Mark Willems
Date Deposited: 01 Oct 2024 16:01
Last Modified: 01 Oct 2024 16:01
URI: https://eprints.chi.ac.uk/id/eprint/7772

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