Enhanced Walking-Induced Fat Oxidation by New Zealand Blackcurrant Extract Is Body Composition-Dependent in Recreationally Active Adult Females

Citation

Willems MET, Banic M, Cadden R & Barnett L (2022) Enhanced Walking-Induced Fat Oxidation by New Zealand Blackcurrant Extract Is Body Composition-Dependent in Recreationally Active Adult Females. Nutrients, 14 (7), Art. No.: 1475. https://doi.org/10.3390/nu14071475

Abstract
New Zealand blackcurrant (NZBC) extract enhanced cycling-induced fat oxidation in female endurance athletes. We examined in recreationally active females the effects of NZBC extract on physiological and metabolic responses by moderate-intensity walking and the relationship of fat oxidation changes with focus on body composition parameters. Twelve females (age: 21 ± 2 y, BMI: 23.6 ± 3.1 kg·m−2) volunteered. Bioelectrical bioimpedance analysis was used for body composition measurements. Resting metabolic equivalent (1-MET) was 3.31 ± 0.66 mL·kg−1·min−1. Participants completed an incremental walking test with oxygen uptake measurements to individualize the treadmill walking speed at 5-MET. In a randomized, double-blind, cross-over design, the 30 min morning walks were in the same phase of each participant’s menstrual cycle. No changes by NZBC extract were observed for walking-induced heart rate, minute ventilation, oxygen uptake, and carbon dioxide production. NZBC extract enhanced fat oxidation (10 responders, range: 10–66%). There was a significant correlation for changes in fat oxidation with body mass index; body fat% in legs, arms, and trunk; and a trend with fat oxidation at rest but not with body mass and habitual anthocyanin intake. The NZBC extract responsiveness of walking-induced fat oxidation is body composition-dependent and higher in young-adult females with higher body fat% in legs, arms, and trunk.

Keywords
anthocyanins; substrate oxidation; exercise; body composition

Journal
Nutrients: Volume 14, Issue 7

• Published version