Substrate oxidation by New Zealand Blackcurrant extract during cycling: A dose-response study


  • Fat oxidation at ~65% Vo2max in trained cyclists by intake of New Zealand blackcurrant extract for 7 days exhibited a dose-dependent response
  • During 120 minutes of cycling at ~65% Vo2max, NZB extract increased fat oxidation by 22% and 24% for 600mg and 900mg

  • During 120 minutes cycling ~65% Vo2max, NZB extract decreased carbohydrate oxidation by up to 11.5%.

Abstract: Released ISENC, 2015 [In Press]