Synopsis:
- 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 17.5%, 22% and 24% for 300mg, 600mg and 900mg
- During 120 minutes cycling ~65% Vo2max, NZB extract decreased carbohydrate oxidation by up to 11.5%
- Scientists excited at the degree to which blackcurrant increased fat oxidation in trained individuals with already existing metabolic adaptations
- Participants burned an extra 116 calories as a result of blackcurrant extract's influence on fat metabolism in higher-dose groups
