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Erschienen in:
01.11.2015 | Original Article
New Zealand blackcurrant extract improves cycling performance and fat oxidation in cyclists
Erschienen in: European Journal of Applied Physiology | Ausgabe 11/2015
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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, 14 healthy men (age: 38 ± 13 years, height: 178 ± 4 cm, body mass: 77 ± 9 kg, \(\dot{V}\)O2max: 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 (3 × 10 min at 45, 55 and 65 % \(\dot{V}\)O2max), followed by a 16.1 km time-trial with lactate sampling during a 20-min passive recovery.
Results
NZBC extract increased fat oxidation at 65 % \(\dot{V}\)O2max 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-day intake of New Zealand blackcurrant extract improves 16.1 km cycling time-trial performance and increases fat oxidation during moderate intensity cycling.