Dose effects of New Zealand blackcurrant on substrate oxidation and physiological responses during prolonged cycling

Purpose It has been previously shown that New Zealand blackcurrant (NZBC) extract increased fat oxidation during short duration cycling. The present study examined the effect of different doses of NZBC extract on substrate oxidation and physiological responses during prolonged cycling. Methods Using a randomized counterbalanced Latin square design, 15 endurance trained male cyclists (age: 38±12 yrs, height: 187±5 cm, body mass: 76±10 kg, V̇O2max: 56±8 mL∙kg-1∙min-1, mean±SD) completed four separate 120 minutes cycling bouts at 65% V̇O2max after ingesting no dose, or one of three doses (300, 600 or 900 mg∙day-1) of NZBC extract (CurraNZTM) for 7-days. Results A dose effect (P