title: Dose effects of New Zealand blackcurrant on substrate oxidation and physiological responses during prolonged cycling.
abstract: OBJECTIVE
  It has been previously shown that New Zealand blackcurrant (NZBC) extract increased fat oxidation during short duration cycling. The present study examined the effect of different doses of NZBC extract on substrate oxidation and physiological responses during prolonged cycling.
  
  
  METHODS
  Using a randomized counterbalanced Latin-square design, 15 endurance-trained male cyclists (age: 38 ± 12 years, height: 187 ± 5 cm, body mass: 76 ± 10 kg, [Formula: see text]: 56 ± 8 mL kg-1min-1, and mean ± SD) completed four separate 120-min cycling bouts at 65% [Formula: see text] after ingesting no dose, or one of three doses (300, 600, or 900 mg day-1) of NZBC extract (CurraNZ™) for 7 days.
  
  
  RESULTS
  A dose effect (P < 0.05) was observed for average fat oxidation (0, 300, 600, and 900 mg day-1values of 0.63 ± 0.21, 0.70 ± 0.17, 0.73 ± 0.19, and 0.73 ± 0.14 g min-1) and carbohydrate oxidation (0, 300, 600, and 900 mg day-1values of 1.78 ± 0.51, 1.65 ± 0.48, 1.57 ± 0.44, and 1.56 ± 0.50 g min-1). The individual percentage change of mean fat oxidation was 21.5 and 24.1% for 600 and 900 mg day-1NZBC extract, respectively, compared to no dose. Heart rate, [Formula: see text], [Formula: see text], plasma lactate, and glucose were not affected.
  
  
  CONCLUSIONS
  Seven-day intake of New Zealand blackcurrant extract demonstrated a dose-dependent effect on increasing fat oxidation during 120-min cycling at 65% [Formula: see text] in endurance-trained male cyclists.
authors.affiliation: Department of Sport and Exercise Sciences, University of Chichester, College Lane, Chichester, PO19 6PE, UK.|Institute of Sport and Exercise Science, University of Worcester, Henwick Grove, Worcester, WR2 6AJ, UK.
authors.forename: Matthew David
authors.initials: MD
authors.lastname: Cook
authors.affiliation: Department of Sport and Exercise Sciences, University of Chichester, College Lane, Chichester, PO19 6PE, UK.
authors.forename: Stephen David
authors.initials: SD
authors.lastname: Myers
authors.affiliation: Department of Sport and Exercise Sciences, University of Chichester, College Lane, Chichester, PO19 6PE, UK.
authors.forename: Mandy Lucinda
authors.initials: ML
authors.lastname: Gault
authors.affiliation: Department of Sport and Exercise Sciences, University of Chichester, College Lane, Chichester, PO19 6PE, UK.
authors.forename: Victoria Charlotte
authors.initials: VC
authors.lastname: Edwards
authors.affiliation: Department of Sport and Exercise Sciences, University of Chichester, College Lane, Chichester, PO19 6PE, UK. m.willems@chi.ac.uk.
authors.forename: Mark Elisabeth Theodorus
authors.initials: MET
authors.lastname: Willems
mesh_terms: D000328:Adult; D000872:Anthocyanins / Q000032:analysis / Q000494:pharmacology*; D001642:Bicycling; D050260:Carbohydrate Metabolism / Q000187:drug effects*; D015444:Exercise; D000067030:Fruit and Vegetable Juices; D006801:Humans; D019344:Lactic Acid / Q000097:blood; D050356:Lipid Metabolism / Q000187:drug effects*; D008297:Male; D008875:Middle Aged; D010084:Oxidation-Reduction; D010101:Oxygen Consumption; D031965:Ribes / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D019344:Lactic Acid
keywords: Anthocyanins; Cycling; New Zealand blackcurrant; Polyphenols; Sports nutrition; Substrate oxidation