Intake Duration of Anthocyanin-Rich New Zealand Blackcurrant Extract Affects Metabolic Responses during Moderate Intensity Walking Exercise in Adult Males

Abstract

We examined effects of intake duration of anthocyanin-rich New Zealand blackcurrant (NZBC) extract on physiological and metabolic responses during moderate intensity walking. Healthy men (n = 16, age: 24 ± 6 years, body mass: 78 ± 16 kg, BMI: 24.7 ± 4.1 kg·m⁻², body fat: 15 ± 5%) volunteered. One metabolic equivalent (1-MET: 3.95 ± 0.64 ml·kg⁻¹·min⁻¹) was measured during supine rest. Responses during the 30-min walk (n = 3: 4-MET; n = 13: 5-MET) (speed: 5.7 ± 0.7 km·hr⁻¹) were measured at 7-10, 17-20 and 27-30 min and averaged over the time periods. For intake conditions (7-days and 14-days), two capsules of NZBC extract (600 mg containing 210 mg of anthocyanins) were taken with breakfast (14-day washout). The final two capsules were ingested 2-hr before the morning walk. Intake duration of NZBC extract had no effect on heart rate, minute ventilation, oxygen uptake, and carbon dioxide production. Fat oxidation was enhanced with 7- and 14-day intake by 11 ± 19% and 17 ± 26% (baseline: 0.36 ± 0.12, 7-day: 0.39 ± 0.13, 14-day: 0.41 ± 0.13 g·min⁻¹, p = 0.007). Only 14-day intake lowered RER (baseline: 0.852 ± 0.046, 7-day: 0.843 ± 0.045, 14-day: 0.837 ± 0.037, p = 0.019) and carbohydrate oxidation (baseline: 0.95 ± 0.40, 7-day: 0.91 ± 0.40, 14-day: 0.86 ± 0.33 g·min⁻¹, p = 0.032). Rating of perceived exertion was lower with 7-day and 14-day intake (baseline: 11.0 ± 2.3, 7-day: 10.5 ± 1.8, 14-day: 10.3 ± 2.1, p = 0.002). Longer intake duration (i.e. 14 days) of New Zealand blackcurrant extract seems to enhance fat oxidation more during a 30-min moderate intensity walk than 7 days intake. The intake duration of anthocyanin-rich New Zealand blackcurrant extract may be due to an enhanced bioavailability of anthocyanin-derived metabolites that alter the mechanisms for substrate oxidation during moderate intensity exercise.

KEYWORDS:

• Brisk walking
• exercise-induced fat oxidation
• metabolic equivalent
• respiratory exchange ratio
• anthocyanins

Acknowledgements

Mehmet Akif Şahin was supported by the Scientific and Technological Research Council of Turkey to conduct the study at the University of Chichester (United Kingdom). Health Currancy (United Kingdom) Ltd and CurraNZ (New Zealand) Ltd provided supplementation.

Declaration of interest

Health Currancy (United Kingdom) Ltd and CurraNZ (New Zealand) Ltd provided supplementation. However, Health Currancy (United Kingdom) Ltd and CurraNZ (New Zealand) Ltd but had no role in any aspect of the study and manuscript. 

Additional information

Notes on contributors

Mehmet Akif Şahin, PhD

Dr. Mehmet Akif Sahin conducted his Ph.D. project at the Institute of Sport at the University of Chichester, Chichester, UK and received his Ph.D. from Hacettepe University, Ankara, Turkey. His research interests are sports nutrition, functional foods and community nutrition.

Pelin Bilgiç, PhD

Dr. Pelin Bilgic is an Associate Professor in the Department of Nutrition and Dietetics in the Faculty of Health Sciences at Hacettepe University in Ankara, Turkey. Her research interest is nutrition in people with clinical conditions and athletes.

Stefano Montanari, MSc

Mr. Stefano Montanari is a PhD student in the Institute of Sport at the University of Chichester. His research interest is polyphenols and exercise.

Mark Elisabeth Theodorus Willems, PhD

Prof. Mark ET Willems is a Professor of Exercise Physiology in the Institute of Sport at the University of Chichester. His research interests are sports nutrition, functional foods and muscle physiology.