Search Results (22)

Berryfruit consumption has been shown to improve aspects of cognition in humans, and may protect against age-related cognitive decline via antioxidant mechanisms. This study investigated whether short-term supplementation with New Zealand ‘Blackadder’ blackcurrant (BC) juice supports spatial learning and memory in healthy young adult Sprague Dawley rats. Male rats (n = 24) received BC juice (n = 12; 5.4 mg/kg polyphenols) or a sugar-matched placebo (n = 12) prior to each daily trial during a four-day Morris Water Maze (MWM) acquisition phase and a probe trial on day five. BC supplementation significantly reduced cumulative distance (p = 0.020) and latency (p = 0.030) to the platform. In the probe trial, the trends showed that BC-supplemented rats spent more time in the platform zone. These improvements corresponded with detectable plasma anthocyanins, and trends toward higher hippocampal superoxide dismutase activity (p = 0.028, p_a = 0.140) and lower circulating corticosterone (p = 0.052, p_a = 0.228) in the BC group. These results suggest that BC phytochemicals may support spatial learning and memory. Mechanisms of effect may occur through specific antioxidant-mediated neuroprotective pathways and/or modulation of aspects of the hypothalamic–pituitary–adrenal axis. Full article

Background/Objectives: Our studies have provided evidence for the alteration of exercise-induced metabolic responses by the intake of anthocyanin-rich New Zealand blackcurrant (NZBC) extract. In this secondary analysis of 10 studies, we examined the relationship between the pre-intervention exercise-induced respiratory exchange ratio and the blackcurrant-induced respiratory exchange ratio and substrate utilisation during exercise. Methods: Metabolic data of seven cohort and three case studies with females (n = 46) and males (n = 71), from recreationally active to ultra-endurance trained individuals that were dosed with different intake durations (acute to two-week intake) and dosages (105 to 420 mg of anthocyanins) of NZBC extract for walking-, running-, and cycling-induced effects, were included in the secondary analysis. Results: There was a strong positive correlation between the pre-intervention and blackcurrant-induced respiratory exchange ratio for females (Pearson r: 0.7972, p < 0.0001) and males (Pearson r: 0.8674, p < 0.0001). A moderate positive correlation was obtained for the relationship between the pre-intervention respiratory exchange ratio and changes in fat oxidation for females (Pearson r: 0.5311, p = 0.0001) and males (Pearson r: 0.3136, p = 0.002). In addition, a moderate negative correlation was obtained for the relationship between the pre-intervention respiratory exchange ratio and changes in carbohydrate oxidation for females (Pearson r: −0.3017, p = 0.0393) and males (Pearson r: −0.3327, p < 0.001). There were no differences between females and males in the changes of the exercise-induced metabolic responses to the intake of New Zealand blackcurrant extract. Conclusions: Our secondary analysis of the data in studies on the effects of New Zealand blackcurrant extract suggests that the metabolic response of individuals to the intake of New Zealand blackcurrant extract depends partly on the pre-intervention respiratory exchange ratio, with the majority of individuals showing enhanced exercise-induced fat oxidation and lower exercise-induced carbohydrate oxidation. However, a divergent metabolic response seems possible such that individuals with a very low intrinsic respiratory exchange ratio may more likely experience lower fat oxidation and higher carbohydrate oxidation with the intake of New Zealand blackcurrant. Individuals with a high intrinsic respiratory exchange will more likely experience higher fat oxidation and lower carbohydrate oxidation with the intake of New Zealand blackcurrant. Future work is required to examine the factors and mechanisms for the individual variation of the response of exercise-induced substrate utilisation relative to the intake of anthocyanin-rich New Zealand blackcurrant extracts. Full article

Numerous studies have documented that high-intensity or prolonged exercise is associated with increased oxidative stress and modification of antioxidant status. Polyphenol-rich dietary supplements seem to be the compounds that can upregulate the endogenous antioxidant defense system and consequently prevent muscle damage, support recovery. As berry fruits are at the top of the list of the richest polyphenol food sources, supplements containing berries have become the subject of interest in the context of counteracting exercise-induced oxidative stress and the development of cardiovascular diseases. The purpose of this review is to summarize current knowledge on the effects of berry-derived polyphenol supplementation on exercise-induced oxidative stress and cardiovascular health in physically active individuals. Based on the available literature, blackcurrant supplementation, with its richest version being New Zealand blackcurrant extract, is the most commonly explored berry fruit, followed by chokeberries and blueberries. Although several studies have documented the significant and beneficial influence of berry-derived supplements on redox status and cardiovascular response, some inconsistencies remain. The presented findings should be interpreted with caution due the limited number of available studies, particularly with the participation of physically active individuals. Further research is needed to reveal more comprehensive and accurate data concerning the impact of berry-derived supplements on exercise-induced outcomes taking into account the type of supplement, time of administration, and dosage. Full article

Intake of New Zealand blackcurrant (NZBC) extract for 7 days has been shown to improve high-intensity intermittent running (HIIR) performance. Objectives: We examined the repeat response of NZBC extract on HIIR performance. Methods: Sixteen active males (age: 23 ± 3 yrs, height: 179 ± 5 cm, mass: 79 ± 11 kg, $\dot{V}$O_2max: 55.3 ± 5 mL∙kg⁻¹∙min⁻¹, velocity at $\dot{V}$O_2max: 17.2 ± 0.8 km∙h⁻¹, mean ± SD) participated. Familiarized subjects completed the HIIR test at individualized exercise intensities with stages consisting of six 19 s high-intensity running bouts interspersed by 15 s of low-intensity running and 1 min of inter-stage rest. The test was repeated at increasing speeds until exhaustion, under four conditions; two with a daily dose of 600 mg of NZBC extract (CurraNZ™, providing 210 mg anthocyanins) and two with a placebo, each over 7 days. The study used a double-blind, randomized, cross-over design with a wash-out period of at least 14 days. Results: For the cohort, there were no differences between the placebo and NZBC conditions for mean heart rate (p = 0.071), mean oxygen uptake (p = 0.713), and mean lactate (p = 0.121) at exhaustion for the HIIR. The NZBC extract increased the mean total running distance and mean high-intensity running distance by 7.9% and 8.0% compared to the placebo. With NZBC extract, 8 of the 16 participants (50%) enhanced in both trials beyond the smallest worthwhile change for total running distance (≥173 m) and high-intensity running distance (≥111 m). For repeated responders, total running distance and high-intensity running distance was increased by 16.7% (95% CI [11.0, 22.4%] and 16.6% (95% CI [11.0, 22.2%]. Three participants had enhanced running performance in one trial beyond the SWC, and five participants were considered non-responders. Conclusions: This is the first study on the repeated response by an anthocyanin-rich supplement on high-intensity running performance. New Zealand blackcurrant extract can substantially enhance intermittent high-intensity running performance in consistent responders. Future work should examine dosing strategies of New Zealand blackcurrant, and whether a repeated response rate exceeding 50% can be attained. These findings suggest that NZBC extract could be beneficial for athletes participating in high-intensity team sports. Full article

New Zealand blackcurrant (NZBC) is known to alter exercise-induced physiological and metabolic responses with chronic (i.e., 7 days) dosing. We examined the effects of acute intake of New Zealand blackcurrant (NZBC) extract on 4 h indoor cycling-induced physiological and metabolic responses in a male amateur Ironman athlete (age: 49 years; BMI: 24.3 kg·m⁻²; $\dot{V}$O_2max: 58.6 mL·kg⁻¹·min⁻¹; maximal aerobic power: 400 W; history: 14 Ironman events in 16 years) three weeks before competition. Indirect calorimetry was used and heart rate was recorded at 30 min intervals during 4 h indoor (~22.4 °C, relative humidity: ~55%) constant power (165 W) cycling on a Trek Bontrager connected to a Kickr smart trainer. Blood lactate and rating of perceived exertion (RPE) were taken at 60 min intervals. Study was a single-blind placebo-controlled study with capsules (4 × 105 mg anthocyanins) taken 2 h before starting the 4 h of cycling. Water was allowed ad libitum with personalised consumption of gels [a total of eight with three with caffeine (100 mg)], two bananas and 8 × electrolyte capsules (each 250 mg sodium and 125 mg potassium) at personalised time-points. With NZBC extract (CurraNZ), during 4 h of cycling (mean of 8 measurements), minute ventilation was 8% lower than placebo. In addition, there was no difference for oxygen uptake, with carbon dioxide production found to be 4% lower with NZBC extract. With the NZBC extract, the ventilatory equivalents were lower for oxygen and carbon dioxide by 5.5% and 3.7%; heart rate was lower by 10 beats·min⁻¹; lactate was 40% different with lower lactate at 2, 3 and 4 h; RPE was lower at 2, 3 and 4 h; and carbohydrate oxidation was 11% lower. With NZBC extract, there was a trend for fat oxidation to be higher by 13% (p = 0.096), with the respiratory exchange ratio being lower by 0.02 units. Acute intake of New Zealand blackcurrant extract (420 mg anthocyanins) provided beneficial physiological and metabolic responses during 4 h of indoor constant power cycling in a male amateur Ironman athlete 3 weeks before a competition. Future work is required to address whether acute and chronic dosing strategies with New Zealand blackcurrant provide a nutritional ergogenic effect for Ironman athletes to enhance swimming, cycling and running performance. Full article

Four weeks before competition in the 2023 Marathon des Sables, a 6-stage, ~250 km running event in the Sahara Desert, we examined the effects of a 7-day intake of New Zealand blackcurrant extract (210 mg anthocyanins per day) on 1 h treadmill running-induced physiological and metabolic responses in the heat (~34 °C, relative humidity: ~30%) in non-acclimatized amateur female and male athletes (age: 23, 38 yrs, BMI: 24.2, 28.4 kg·m⁻², body fat%: 29.2, 18.8%, $\dot{V}$O_2max: 50.1, 52.1 mL·kg⁻¹·min⁻¹). During the 1 h run at 50%$\dot{V}$O_2max (speed female: 7.3, male: 7.5 km·h⁻¹), indirect calorimetry was used, and heart rate was recorded at 15 min intervals with core temperature monitoring (0.05 Hz). The 1 h runs took place 3 h after a light breakfast and 2 h after intake of the final dose of New Zealand blackcurrant extract with water allowed ad libitum during the run. The New Zealand blackcurrant extract had no effects on the female athlete. The respiratory exchange ratio (RER) of the female athlete in the non-supplement control condition was 0.77 ± 0.01, indicating an existing ~77% contribution of fat oxidation to the energy requirements. In the male athlete, during 1 h of running, fat oxidation was higher by 21% (p < 0.01), carbohydrate oxidation was 31% lower (p = 0.05), RER was 0.03 units lower (p = 0.04), and core temperature was 0.4 °C lower (p < 0.01) with no differences for heart rate, minute ventilation, oxygen uptake, and carbon dioxide production for the New Zealand blackcurrant condition compared to the non-supplement control condition. Seven-day intake of New Zealand blackcurrant extract (210 mg anthocyanins per day) provided beneficial physiological and metabolic responses during exertional heat stress by 1 h of indoor (~34 °C) treadmill running in a male Marathon des Sables athlete 4 weeks before competition. Future work is required to address whether New Zealand blackcurrant provides a nutritional ergogenic effect for Marathon des Sables athletes during long-duration running in the heat combined with personalized nutrition. Full article

The intake of anthocyanin-rich New Zealand blackcurrant (NZBC) extract (300 mg per day) over a week enhanced 16.1 km cycling time trial (TT) performance in endurance-trained cyclists without acute performance effects. In the present study, the acute effects of an intake of 900 mg of NZBC extract 2 h before performing the 16.1 km cycling TT were examined. A total of 34 cyclists (26 males; 8 females) (age: 38 ± 7 years, $\dot{V}$O_2max: 57 ± 5 mL·kg⁻¹·min⁻¹) completed 4 16.1 km TTs (2 familiarization and 2 experimental trials) over 4 mornings on a home turbo-trainer connected with the online training simulator ZWIFT. There was no difference in time to complete the 16.1 km TT between conditions (placebo: 1422 ± 104 s; NZBC extract: 1414 ± 93 s, p = 0.07). However, when participants were split between faster (<1400 s; 1 female; 16 males) and slower (>1400 s; 7 females; 10 males) cyclists based on average familiarization TTs, a difference in TT performance was observed only in the slower group (placebo: 1499 ± 91 s; NZBC extract: 1479 ± 83 s, p = 0.02). At 12 km (quartile analysis), power output (p = 0.04) and speed (p = 0.04) were higher compared to the placebo with no effects on heart rate and cadence. The acute effects of 900 mg of NZBC extract on a 16.1 km cycling time-trial may depend on the performance ability of male endurance-trained cyclists. More work is needed to address whether there is a sex-specific time-trial effect of NZBC extract independent of performance ability. Full article

The increasing awareness of the overall health consumers, in particular young people, has driven a shift from fruit juices and carbonated drinks to functional beverages. Functional drinks utilising new ingredients (e.g., prebiotics and probiotics) have now created a niche in the food industry. Yacon (Smallanthus sonchifolius), a perennial plant of the family Asteraceae native to the Andean regions in South America, is an abundant source of prebiotic fructo-oligosaccharides (FOS). Yacon was introduced into New Zealand in the 1980s. Yacon fruits are harvested and made into juice concentrate with high-pressure low-temperature processes to reserve the bioactive components. Recently, yacon concentrate (NZFOS+) was awarded Nutra Ingredients Asia Awards. This research aimed to incorporate yacon concentrate to the formulation of functional drinks to improve the health-related properties. By using yacon concentrate as the main ingredients, three prototypes of functional drinks have been developed: yacon with collagen, yacon with blackcurrant, and yacon with vitamin(c). Sensory evaluation for yacon collagen and yacon blackcurrant drinks was conducted by a nine-point hedonic scale from one (very slight perception) to nine (very intense perception). The antioxidant activities of three yacon drinks were evaluated using the cupric ion reducing antioxidant capacity (CUPRAC) assay and ferric ion reducing antioxidant power (FRAP) assay. Yacon collagen and yacon blackcurrant drinks were sensorily acceptable, with ratings above the middle point of the scores (all ratings > 5, n = 50) for four sensory attributes (appearance, sweetness, flavour, and overall liking). The antioxidant capacity of yacon collagen, yacon blackcurrant, and yacon vitamin(c) drinks were 317 mg/368 mg/482 mg TE/100 g (CUPRAC assay) and 163 mg/258 mg/427 mg TE/100 g (FRAP assay), respectively. The antioxidant capacities of yacon blackcurrant and yacon vitamin(c) were much higher than that of yacon-collagen because of the blackcurrant and vitamin c additions that enhanced the antioxidant capacity. The development of yacon functional drinks, as new dietotherapy applications of yacon concentrate (NZFOS+), could provide healthier food products for our consumers to exercise healthier food choices. Full article

Physical training for ultra-endurance running provides physiological adaptations for exercise-induced substrate oxidation. We examined the effects of New Zealand blackcurrant (NZBC) extract on running-induced metabolic and physiological responses in a male amateur ultra-endurance runner (age: 40 years, body mass: 65.9 kg, BMI: 23.1 kg·m⁻², body fat: 14.7%, $\dot{V}$O_2max: 55.3 mL·kg⁻¹·min⁻¹, resting heart rate: 45 beats·min⁻¹, running history: 6 years, marathons: 20, ultra-marathons: 28, weekly training distance: ~80 km, weekly running time: ~9 h). Indirect calorimetry was used and heart rate recorded at 15 min intervals during 120 min of treadmill running (speed: 10.5 km·h⁻¹, 58% $\dot{V}$O_2max) in an environmental chamber (temperature: ~26 °C, relative humidity: ~70%) at baseline and following 7 days intake of NZBC extract (210 mg of anthocyanins·day⁻¹) with constant monitoring of core temperature. The male runner had unlimited access to water and consumed a 100-kcal energy gel at 40- and 80 min during the 120 min run. There were no differences (mean of 8, 15 min measurements) for minute ventilation, oxygen uptake, carbon dioxide production and core temperature. With NZBC extract, the respiratory exchange ratio was 0.02 units lower, carbohydrate oxidation was 11% lower and fat oxidation was 23% higher (control: 0.39 ± 0.08, NZBC extract: 0.48 ± 0.12 g·min⁻¹, p < 0.01). Intake of the energy gel did not abolish the enhanced fat oxidation by NZBC extract. Seven days’ intake of New Zealand blackcurrant extract altered exercise-induced substrate oxidation in a male amateur ultra-endurance runner covering a half-marathon distance in 2 h. More studies are required to address whether intake of New Zealand blackcurrant extract provides a nutritional ergogenic effect for ultra-endurance athletes to enhance exercise performance. Full article

Previous studies on performance effects by New Zealand blackcurrant (NZBC) extract used mainly a single exercise task. We examined the effects of NZBC extract in a battery of rugby union–specific tests including speed, agility and strength testing. University male rugby union players (n = 13, age: 21 ± 2 years, height: 182 ± 6 cm, body mass: 87 ± 13 kg) completed two full familiarisations and two experimental visits in an indoor facility. The study had a double blind, placebo-controlled, randomised, crossover design. For the experimental visits, participants consumed NZBC extract (210 mg/day of anthocyanins for 7 days) or placebo with a 7-day wash-out. Testing order was the running-based anaerobic sprint test, the Illinois agility test, seated medicine ball (3 kg) throw, and handgrip strength. With NZBC extract, there may have been an effect for average sprint time to be faster by 1.7% (placebo: 5.947 ± 0.538 s, NZBC extract: 5.846 ± 0.571 s, d = −0.18 (trivial), p = 0.06). However, with NZBC extract there may have been reduced slowing of sprint 2 (d = −0.59 (moderate), p = 0.06) and reduced slowing for sprint 6 (d = −0.56 (moderate), p = 0.03). In the Illinois agility test, there may have also been an effect for the mean time to be faster by 1.6% (placebo: 18.46 ± 1.44 s, NZBC extract: 18.15 ± 1.22 s, d = −0.24 (small), p = 0.07). The correlation between the %change in average sprint time and %change in mean agility time was not significant (Pearson R² = 0.0698, p = 0.383). There were no differences for the seated medicine ball throw distance (p = 0.106) and handgrip strength (p = 0.709). Intake of NZBC extract in rugby union players seems to improve tasks that require maximal speed and agility but not muscle strength. NZBC blackcurrant extract may be able to enhance exercise performance in team sports that require repeated movements with high intensity and horizontal change of body position without affecting muscle strength. Full article

Intake of anthocyanin-rich New Zealand blackcurrant (NZBC) can alter physiological responses that enhance exercise performance. In two studies, we examined the effects of NZBC extract on force steadiness during a sustained submaximal isometric contraction of the quadriceps femoris muscle. With repeated measures designs, male participants in study one (n = 13) and study two (n = 19) performed a 120 s submaximal (30%) isometric contraction of the quadriceps femoris muscle following a 7-day intake of NZBC extract and placebo (study one) and following 0 (control), 1-, 4- and 7-day intake of NZBC extract (study two). Participants for both studies were different. In study one, NZBC extract enhanced isometric force steadiness during the 120 s contraction (placebo: 6.58 ± 2.24%, NZBC extract: 6.05 ± 2.24%, p = 0.003), with differences in the third (60–89 s) and fourth quartile (90–120 s) of the contraction. In study two, isometric force steadiness was not changed following 1 and 4 days but was enhanced following 7-day intake of NZBC extract in comparison to control. In study two, the enhanced isometric force steadiness following 7-day intake did occur in the second (30–59 s), third (60–89 s) and fourth (90–120 s) quartiles. Daily supplementation of anthocyanin-rich NZBC extract can enhance force steadiness of the quadriceps femoris muscle during a sustained submaximal isometric contraction. Our observations may have implications for human tasks that require postural stability. Full article

New Zealand blackcurrant (NZBC) extract enhanced cycling-induced fat oxidation in female endurance athletes. We examined in recreationally active females the effects of NZBC extract on physiological and metabolic responses by moderate-intensity walking and the relationship of fat oxidation changes with focus on body composition parameters. Twelve females (age: 21 ± 2 y, BMI: 23.6 ± 3.1 kg·m⁻²) volunteered. Bioelectrical bioimpedance analysis was used for body composition measurements. Resting metabolic equivalent (1-MET) was 3.31 ± 0.66 mL·kg⁻¹·min⁻¹. Participants completed an incremental walking test with oxygen uptake measurements to individualize the treadmill walking speed at 5-MET. In a randomized, double-blind, cross-over design, the 30 min morning walks were in the same phase of each participant’s menstrual cycle. No changes by NZBC extract were observed for walking-induced heart rate, minute ventilation, oxygen uptake, and carbon dioxide production. NZBC extract enhanced fat oxidation (10 responders, range: 10–66%). There was a significant correlation for changes in fat oxidation with body mass index; body fat% in legs, arms, and trunk; and a trend with fat oxidation at rest but not with body mass and habitual anthocyanin intake. The NZBC extract responsiveness of walking-induced fat oxidation is body composition-dependent and higher in young-adult females with higher body fat% in legs, arms, and trunk. Full article

Background: Blackcurrant is rich in anthocyanins that may protect against exercise-induced muscle damage (EIMD) and facilitate a faster recovery of muscle function. We examined the effects of New Zealand blackcurrant (NZBC) extract on indices of muscle damage and recovery following a bout of strenuous isokinetic resistance exercise. Methods: Using a double-blind, randomised, placebo controlled, parallel design, twenty-seven healthy participants received either a 3 g·day⁻¹ NZBC extract (n = 14) or the placebo (PLA) (n = 13) for 8 days prior to and 4 days following 60 strenuous concentric and eccentric contractions of the biceps brachii muscle on an isokinetic dynamometer. Muscle soreness (using a visual analogue scale), maximal voluntary contraction (MVC), range of motion (ROM) and blood creatine kinase (CK) were assessed before (0 h) and after (24, 48, 72 and 96 h) exercise. Results: Consumption of NZBC extract resulted in faster recovery of baseline MVC (p = 0.04), attenuated muscle soreness at 24 h (NZBC: 21 ± 10 mm vs. PLA: 40 ± 23 mm, p = 0.02) and 48 h (NZBC: 22 ± 17 vs. PLA: 44 ± 26 mm, p = 0.03) and serum CK concentration at 96 h (NZBC: 635 ± 921 UL vs. PLA: 4021 ± 4319 UL, p = 0.04) following EIMD. Conclusions: Consumption of NZBC extract prior to and following a bout of eccentric exercise attenuates muscle damage and improves functional recovery. These findings are of practical importance in recreationally active and potentially athletic populations, who may benefit from accelerated recovery following EIMD. Full article

New Zealand blackcurrant (NZBC) extract has shown performance-enhancing effects during cycling, running and sport climbing. We examined effects of NZBC extract on (1) voluntary and twitch force of the quadriceps femoris muscles during repeated isometric contraction-induced fatigue, (2) twitch force during recovery and (3) muscle fiber-specific effects. Familiarized recreationally active males (n = 12, age: 24 ± 5 yrs; height: 180 ± 5 cm; body mass: 89 ± 11 kg) performed sixteen, 5-s voluntary maximal isometric contractions (iMVC) separated by 3-s rest. Twitch force was recorded before, during the 3-s rests and 5-min recovery. Supplementation consisted of 7-days intake of NZBC extract (600 mg∙day⁻¹ containing 210 mg anthocyanin) in a double-blind, randomized, placebo-controlled crossover design with a 14-days washout. NZBC extract allowed for greater force in the first quartile of the iMVCs. Twitch force at baseline was 12% higher with NZBC extract (p = 0.05). However, there was no effect of NZBC for twitch force during the 16-iMVCs and recovery. Based on the maximum post-activation potentiation during the placebo 16-iMVCs, four subjects were classified of having a predominant type I or II muscle fiber typology. In type II, NZBC extract provided a trend for increased MVC force (~14%) in the first quartile and for type I in the fourth quartile (~10%). In type I, NZBC extract seemed to have higher twitch forces during the fatiguing exercise protocol and recovery, indicating increased fatigue resistance. New Zealand blackcurrant extract affects force during repeated maximal isometric contractions. Future work on mechanisms by NZBC extract for muscle fiber-specific fatigue-induced force responses is warranted. Full article

Anthocyanin supplements are receiving attention due to purported benefits to physiological, metabolic, and exercise responses in trained individuals. However, the efficacy of anthocyanin intake over multiple testing days is not known. We compared a placebo and two doses of anthocyanin-rich New Zealand blackcurrant (NZBC) extract (300 and 600 mg·day⁻¹) on plasma lactate, substrate oxidation, and 16.1 km time trial (TT) performance on three occasions over 7-days in a fed state (day 1 (D1), D4, and D7). Thirteen male cyclists participated in a randomized, crossover, placebo-controlled double-blind design. There was no difference in plasma lactate and substrate oxidation between conditions and between days. A time difference was observed between D1 (1701 ± 163 s) and D4 (1682 ± 162 s) for 600 mg (p = 0.05), with an increment in average speed (D1 = 34.3 ± 3.4 vs. D4 = 34.8 ± 3.4 km·h⁻¹, p = 0.04). However, there was no difference between the other days and between conditions. Overall, one week of intake of NZBC extract did not affect physiological and metabolic responses. Intake of 600 mg of NZBC extract showed inconsistent benefits in improving 16.1 km time trial performance over a week period in trained fed cyclists. Full article