Effects of new zealand blackcurrant consumption on substrate oxidation and cardiovascular responses during resting and exercise

New Zealand Blackcurrant (NZBC) is a high anthocyanin content fruit. It has been shown that 7-day intake of NZBC extract increase fat oxidation and improve cardiovascular responses but it is not known optimal duration and frequency of NZBC extract intake to maximize beneficial effects on fat oxidation and cardiovascular responses. Therefore, it is examined the effect of different duration and frequency of NZBC intake on fat oxidation and cardiovascular responses during resting and brisk walking in this study. This study has been done at University of Chichester (UK) and 16 male adults volunteered for the study. First, anthropometric measurements, daily anthocyanin intake and, physical activity level were calculated for participants. Then, participant consumed NZBC extract (containing 210 mg anthocyanins) during 1-day (acute), 7-day, 14-day continuously and 14-day intermittently (every other day). A randomised, cross-over experimental design was used between supplementation conditions. Fat oxidation level was determined by Douglas Bag method and cardiovascular responses was measured by Portapres device during resting and 30-min brisk walking. 14-day continuous NZBC intake increased fat oxidation by %9,9 during resting (p<0,05). 7-day and 14-day continuous NZBC intake increased fat oxidation by %10,3 ve %16,4 respectively during brisk walking (p<0,05). There were no changes in fat oxidation by 1-day and 14-day intermittent NZBC intake (p>0,05). 7-day continuous, 14-day intermittent and 14-day continuous NZBC intake were lowered diastolic blood pressure 4 mmHg, 6 mmHg, 7 mmHg, lowered mean arterial pressure 4 mmHg, 5 mmHg, 6 mmHg, increased cardiac output by %10,1, %8,9, %8,5 and increased total peripheral resistance by %12,2, %12,4, %13,6 respectively during resting (p<0,05). 7-day continuous, 14-day intermittent and 14-day continuous NZBC intake were lowered diastolic blood pressure 5 mmHg, 5 mmHg, 8 mmHg, increased stroke volume by %7,7, %8,0, %9,9, increased cardiac output by %8,7, %8,5, %10,1 respectively during brisk walking (p<0,05). As a result, 14-day continuous NZBC intake has been found as optimal intake for increasing fat oxidation. Also, 7-day continuous, 14-day intermittent and 14-day continuous NZBC intake have similar beneficial effects on cardiovascular responses. It is concluded that consumption of anthocyanin-rich foods for at least 14-day can help to protect and improve health status by optimizing cardiovascular responses and increasing fat oxidation.