Objectives. This study investigated the effect of 7 days’ supplementation with New Zealand blackcurrant extract on thermoregulation and substrate metabolism during running in the heat. Design. Randomized, double-blind, cross-over study. Methods. Twelve men and six women (mean ± SD: Age 27 ± 6 years, height 1.76 ± 0.10 m, mass 74 ± 12 kg, V˙ O2max 53.4 ± 7.0 mL kg−1 min−1) completed one assessment of maximal aerobic capacity and one familiarisation trial (18 ◦C, 40% relative humidity, RH), before ingesting 2 × 300 mg day−1 capsules of CurraNZTM (each containing 105 mg anthocyanin) or a visually matched placebo (2 × 300 mg microcrystalline cellulose M102) for 7days (washout 14 days). On day 7 of each supplementation period, participants completed 60 min of fasted running at 65% V˙ O2max in hot ambient conditions (34 ◦C and 40% relative humidity). Results: Carbohydrate oxidation was decreased in the NZBC trial [by 0.24 g min−1 (95% CI: 0.21–0.27 g min-1)] compared to placebo (p = 0.014, d = 0.46), and fat oxidation was increased in the NZBC trial [by 0.12 g min−1 (95% CI: 0.10 to 0.15 g min−1)], compared to placebo (p = 0.008, d = 0.57). NZBC did not influence heart rate (p = 0.963), rectal temperature (p = 0.380), skin temperature (p = 0.955), body temperature (p = 0.214) or physiological strain index (p = 0.705) during exercise. Conclusions. Seven-days intake of 600 mg NZBC extract increased fat oxidation without influencing cardiorespiratory or thermoregulatory variables during prolonged moderate intensity running in hot conditions.
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Hiles, Ania M.Flood, Tessa R.Lee, Ben J.Wheeler, Lucy E.V.Costello, RianneWalker, Ella F.Ashdown, Kimberly M.Kuennen, Matthew R.Willems, Mark E.T.
Department of Sport, Health Sciences and Social Work
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