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

Creative Commons License

Sahin M. A., BİLGİÇ P., Montanari S., Willems M. E. T.

JOURNAL OF DIETARY SUPPLEMENTS, cilt.18, sa.4, ss.406-417, 2021 (ESCI) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 18 Sayı: 4
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1080/19390211.2020.1783421
  • Dergi Adı: JOURNAL OF DIETARY SUPPLEMENTS
  • Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus, Academic Search Premier, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, CINAHL, EMBASE, Environment Index, Food Science & Technology Abstracts, MEDLINE, Veterinary Science Database
  • Sayfa Sayıları: ss.406-417
  • Anahtar Kelimeler: Brisk walking, exercise-induced fat oxidation, metabolic equivalent, respiratory exchange ratio, anthocyanins, FAT OXIDATION, SUBSTRATE OXIDATION, CARDIOVASCULAR RISK, BODY-FAT, POLYPHENOLS, SUPPLEMENTATION, BIOAVAILABILITY, PREVENTION, CATECHINS
  • Hacettepe Üniversitesi Adresli: Evet

Özet

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 center dot m(-2), body fat: 15 +/- 5%) volunteered. One metabolic equivalent (1-MET: 3.95 +/- 0.64 ml center dot kg(-1)center dot 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 center dot 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 center dot 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 center dot 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.