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Dose effects of New Zealand blackcurrant on substrate oxidation and physiological responses during prolonged cycling



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.


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, \(\dot{V}{\text{O}}_{{ 2 {\text{max}}}}\): 56 ± 8 mL kg−1 min−1, and mean ± SD) completed four separate 120-min cycling bouts at 65% \(\dot{V}{\text{O}}_{{ 2 {\text{max}}}}\) after ingesting no dose, or one of three doses (300, 600, or 900 mg day−1) of NZBC extract (CurraNZ™) for 7 days.


A dose effect (P < 0.05) was observed for average fat oxidation (0, 300, 600, and 900 mg day−1 values 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−1 values 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−1 NZBC extract, respectively, compared to no dose. Heart rate, \(\dot{V}{\text{O}}_{ 2}\), \(\dot{V}{\text{CO}}_{ 2}\), plasma lactate, and glucose were not affected.


Seven-day intake of New Zealand blackcurrant extract demonstrated a dose-dependent effect on increasing fat oxidation during 120-min cycling at 65% \(\dot{V}{\text{O}}_{{ 2 {\text{max}}}}\) in endurance-trained male cyclists.

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Fig. 1
Fig. 2



Acetyl-CoA carboxylase


AMP-activated protein kinase


Analysis of variance


Fatty acid translocase/cluster of differentiation 36


Flow-mediated dilation


Green tea extract


New Zealand blackcurrant


Respiratory exchange ratio

\(\dot{V}{\text{O}}_{ 2}\) :

Oxygen consumption

\(\dot{V}{\text{CO}}_{ 2}\) :

Carbon dioxide production

\(\dot{V}{\text{O}}_{{ 2 {\text{max}}}}\) :

Maximum oxygen uptake

WRmax :

Maximum work rate


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Supply of supplement (CurraNZ™) for this study was obtained from Health Currancy Ltd (United Kingdom). The authors declare no other conflict of interest.

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Correspondence to Mark Elisabeth Theodorus Willems.

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Communicated by Anni Vanhatalo.

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Cook, M.D., Myers, S.D., Gault, M.L. et al. Dose effects of New Zealand blackcurrant on substrate oxidation and physiological responses during prolonged cycling. Eur J Appl Physiol 117, 1207–1216 (2017).

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  • Substrate oxidation
  • New Zealand blackcurrant
  • Anthocyanins
  • Polyphenols
  • Sports nutrition
  • Cycling