New Zealand blackcurrant extract improves cycling performance and fat oxidation in cyclists

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. Using a randomized, double-blind, crossover design, 14 healthy men (age: 38 +/- A 13 years, height: 178 +/- A 4 cm, body mass: 77 +/- A 9 kg, O-2max: 53 +/- A 6 mL kg(-1) min(-1), mean +/- A SD) ingested NZBC extract (300 mg day(-1) CurraNZ (TM) 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 x 10 min at 45, 55 and 65 % O-2max), followed by a 16.1 km time-trial with lactate sampling during a 20-min passive recovery. NZBC extract increased fat oxidation at 65 % O-2max by 27 % (P < 0.05) and improved 16.1 km time-trial performance by 2.4 % (NZBC: 1678 +/- A 108 s, PL: 1722 +/- A 131 s, P < 0.05). Plasma lactate was higher with NZBC extract immediately following the time-trial (NZBC: 7.06 +/- A 1.73 mmol L-1, PL: 5.92 +/- A 1.58 mmol L-1, P < 0.01). Seven-day intake of New Zealand blackcurrant extract improves 16.1 km cycling time-trial performance and increases fat oxidation during moderate intensity cycling.