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Open AccessArticle

Effect of New Zealand Blackcurrant Extract on Cycling Performance and Substrate Oxidation in Normobaric Hypoxia in Trained Cyclists

1
Institute of Sport, University of Chichester, College Lane, Chichester PO19 6PE, UK
2
Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Sihhiye, 06100 Ankara, Turkey
3
Human Movement Sciences, Faculty of Health, Medicine and Life Sciences, Maastricht University, 6229 ET Maastricht, The Netherlands
4
School of Sport and Exercise Science, University of Worcester, Henwick Grove, Worcester WR2 6AJ, UK
*
Author to whom correspondence should be addressed.
Sports 2019, 7(3), 67; https://doi.org/10.3390/sports7030067
Received: 20 February 2019 / Revised: 3 March 2019 / Accepted: 13 March 2019 / Published: 16 March 2019
New Zealand blackcurrant (NZBC) extract enhanced exercise-induced fat oxidation and 16.1 km cycling time trial (TT) in normobaric normoxia. The effect of NZBC extract on physiological and metabolic responses was examined during steady state cycling and a 16.1 km TT in normobaric hypoxia. This study used a randomized, double-blind, crossover design. Eleven healthy male cyclists (age: 38 ± 11 y, height: 179 ± 4 cm, body mass: 76 ± 8 kg, V ˙ O2max: 47 ± 5 mL·kg−1·min−1, mean ± SD) ingested NZBC extract (600 mg·day−1 CurraNZ® containing 210 mg anthocyanins) or a placebo (600 mg microcrystalline cellulose M102) for seven days (washout 14 days) and performed a steady state cycling test (3 × 10 min at 45%, 55% and 65% V ˙ O2max) followed by a 16.1 km TT at a simulated altitude of ~2500 meters (~15% of O2). Indirect calorimetry was used to measure substrate oxidation during steady state cycling. Intake of NZBC extract had no effect on blood glucose and lactate, heart rate, substrate oxidation, and respiratory exchange ratio during steady state cycling at 45%, 55% and 65% V ˙ O2max, and on 16.1 km TT performance (placebo: 1685 ± 92 s, NZBC extract: 1685 ± 99 s, P = 0.97). Seven days intake of New Zealand blackcurrant extract does not change exercise-induced metabolic responses and 16.1 km cycling time trial performance for moderately endurance-trained men in normobaric hypoxia. View Full-Text
Keywords: time trial; substrate oxidation; hypoxia; anthocyanins; indirect calorimetry; New Zealand blackcurrant; sports nutrition time trial; substrate oxidation; hypoxia; anthocyanins; indirect calorimetry; New Zealand blackcurrant; sports nutrition
MDPI and ACS Style

Willems, M.E.T.; Şahin, M.A.; Berendsen, T.; Cook, M.D. Effect of New Zealand Blackcurrant Extract on Cycling Performance and Substrate Oxidation in Normobaric Hypoxia in Trained Cyclists. Sports 2019, 7, 67.

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