Effects of New Zealand Black Currant Extract on Exercising Substrate Utilization and Postexercise Blood Pressure in Men and Women.

Abstract

New Zealand black currant extract (NZBC) has been shown to increase fat oxidation during exercise and decrease the postexercise blood pressure in men and women. The change in fat oxidation by NZBC has also been shown to be correlated to body composition in men and women. There has never been a comparison of sex responses within the same study. Twenty-two participants (11 men and 11 women, age: 29 ± 8 years, maximal oxygen uptake: 44 ± 9 ml·kg-1·min-1, body fat: 18% ± 6%) had resting blood pressure measured for 2 hr (no exercise). In a double-blind, placebo-controlled (PLA), randomized crossover design, participants completed 1 hr of treadmill exercise at 50% maximal oxygen uptake with expired gas measurement, followed by 2-hr resting blood pressure measurement with 7 days of NZBC or PLA. Average fat oxidation was different between the conditions (NZBC: 0.27 ± 0.11 g/min, PLA: 0.21 ± 0.12 g/min, p < .001), but the response between men and women was not different. When combined, there was no relationship (p > .05) between body fat percentage and change in fat oxidation (r = -.079), with men also demonstrating no relationship (r = -.069), although women did demonstrate a relationship (r = .691, p < .05). In the 2-hr rest, systolic pressure delta change was larger with NZBC than PLA (no exercise vs. NZBC: -5.5 ± 5.4 mmHg vs. no exercise vs. PLA: -2.9 ± 5.1 mmHg, p < .001) but was not different between men and women. A 7-day intake of NZBC extract increases fat oxidation during moderate-intensity exercise and decreases postexercise blood pressure in men and women. The magnitude of change in fat oxidation in women is correlated to body fat percentage.