Running-Induced Metabolic and Physiological Responses Using New Zealand Blackcurrant Extract in a Male Ultra-Endurance Runner: A Case Study
Physical training for ultra-endurance running provides physiological adaptations for exercise-induced substrate oxidation. We examined the effects of New Zealand blackcurrant (NZBC) extract on running-induced metabolic and physiological responses in a male amateur ultra-endurance runner (age: 40 yea...
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| Language: | English |
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MDPI AG
2022-11-01
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| Series: | Journal of Functional Morphology and Kinesiology |
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| Online Access: | https://www.mdpi.com/2411-5142/7/4/104 |
| _version_ | 1797457036968984576 |
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| author | Mark E. T. Willems Andrew R. Briggs |
| author_facet | Mark E. T. Willems Andrew R. Briggs |
| author_sort | Mark E. T. Willems |
| collection | DOAJ |
| description | Physical training for ultra-endurance running provides physiological adaptations for exercise-induced substrate oxidation. We examined the effects of New Zealand blackcurrant (NZBC) extract on running-induced metabolic and physiological responses in a male amateur ultra-endurance runner (age: 40 years, body mass: 65.9 kg, BMI: 23.1 kg·m<sup>−2</sup>, body fat: 14.7%, <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mover accent="true"><mi>V</mi><mo>˙</mo></mover></semantics></math></inline-formula>O<sub>2max</sub>: 55.3 mL·kg<sup>−1</sup>·min<sup>−1</sup>, resting heart rate: 45 beats·min<sup>−1</sup>, running history: 6 years, marathons: 20, ultra-marathons: 28, weekly training distance: ~80 km, weekly running time: ~9 h). Indirect calorimetry was used and heart rate recorded at 15 min intervals during 120 min of treadmill running (speed: 10.5 km·h<sup>−1</sup>, 58% <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mover accent="true"><mi>V</mi><mo>˙</mo></mover></semantics></math></inline-formula>O<sub>2max</sub>) in an environmental chamber (temperature: ~26 °C, relative humidity: ~70%) at baseline and following 7 days intake of NZBC extract (210 mg of anthocyanins·day<sup>−1</sup>) with constant monitoring of core temperature. The male runner had unlimited access to water and consumed a 100-kcal energy gel at 40- and 80 min during the 120 min run. There were no differences (mean of 8, 15 min measurements) for minute ventilation, oxygen uptake, carbon dioxide production and core temperature. With NZBC extract, the respiratory exchange ratio was 0.02 units lower, carbohydrate oxidation was 11% lower and fat oxidation was 23% higher (control: 0.39 ± 0.08, NZBC extract: 0.48 ± 0.12 g·min<sup>−1</sup>, <i>p</i> < 0.01). Intake of the energy gel did not abolish the enhanced fat oxidation by NZBC extract. Seven days’ intake of New Zealand blackcurrant extract altered exercise-induced substrate oxidation in a male amateur ultra-endurance runner covering a half-marathon distance in 2 h. More studies are required to address whether intake of New Zealand blackcurrant extract provides a nutritional ergogenic effect for ultra-endurance athletes to enhance exercise performance. |
| first_indexed | 2024-03-09T16:15:26Z |
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| id | doaj.art-ff6ab150f83e413ba6438368feb9f6a1 |
| institution | Directory Open Access Journal |
| issn | 2411-5142 |
| language | English |
| last_indexed | 2024-03-09T16:15:26Z |
| publishDate | 2022-11-01 |
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| series | Journal of Functional Morphology and Kinesiology |
| spelling | doaj.art-ff6ab150f83e413ba6438368feb9f6a12023-11-24T15:51:46ZengMDPI AGJournal of Functional Morphology and Kinesiology2411-51422022-11-017410410.3390/jfmk7040104Running-Induced Metabolic and Physiological Responses Using New Zealand Blackcurrant Extract in a Male Ultra-Endurance Runner: A Case StudyMark E. T. Willems0Andrew R. Briggs1Institute of Sport, Nursing and Allied Health, University of Chichester, College Lane, Chichester PO19 6PE, UKInstitute of Sport, Nursing and Allied Health, University of Chichester, College Lane, Chichester PO19 6PE, UKPhysical training for ultra-endurance running provides physiological adaptations for exercise-induced substrate oxidation. We examined the effects of New Zealand blackcurrant (NZBC) extract on running-induced metabolic and physiological responses in a male amateur ultra-endurance runner (age: 40 years, body mass: 65.9 kg, BMI: 23.1 kg·m<sup>−2</sup>, body fat: 14.7%, <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mover accent="true"><mi>V</mi><mo>˙</mo></mover></semantics></math></inline-formula>O<sub>2max</sub>: 55.3 mL·kg<sup>−1</sup>·min<sup>−1</sup>, resting heart rate: 45 beats·min<sup>−1</sup>, running history: 6 years, marathons: 20, ultra-marathons: 28, weekly training distance: ~80 km, weekly running time: ~9 h). Indirect calorimetry was used and heart rate recorded at 15 min intervals during 120 min of treadmill running (speed: 10.5 km·h<sup>−1</sup>, 58% <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mover accent="true"><mi>V</mi><mo>˙</mo></mover></semantics></math></inline-formula>O<sub>2max</sub>) in an environmental chamber (temperature: ~26 °C, relative humidity: ~70%) at baseline and following 7 days intake of NZBC extract (210 mg of anthocyanins·day<sup>−1</sup>) with constant monitoring of core temperature. The male runner had unlimited access to water and consumed a 100-kcal energy gel at 40- and 80 min during the 120 min run. There were no differences (mean of 8, 15 min measurements) for minute ventilation, oxygen uptake, carbon dioxide production and core temperature. With NZBC extract, the respiratory exchange ratio was 0.02 units lower, carbohydrate oxidation was 11% lower and fat oxidation was 23% higher (control: 0.39 ± 0.08, NZBC extract: 0.48 ± 0.12 g·min<sup>−1</sup>, <i>p</i> < 0.01). Intake of the energy gel did not abolish the enhanced fat oxidation by NZBC extract. Seven days’ intake of New Zealand blackcurrant extract altered exercise-induced substrate oxidation in a male amateur ultra-endurance runner covering a half-marathon distance in 2 h. More studies are required to address whether intake of New Zealand blackcurrant extract provides a nutritional ergogenic effect for ultra-endurance athletes to enhance exercise performance.https://www.mdpi.com/2411-5142/7/4/104blackcurrantanthocyaninsultra-endurancerunningsubstrate oxidationheart rate |
| spellingShingle | Mark E. T. Willems Andrew R. Briggs Running-Induced Metabolic and Physiological Responses Using New Zealand Blackcurrant Extract in a Male Ultra-Endurance Runner: A Case Study Journal of Functional Morphology and Kinesiology blackcurrant anthocyanins ultra-endurance running substrate oxidation heart rate |
| title | Running-Induced Metabolic and Physiological Responses Using New Zealand Blackcurrant Extract in a Male Ultra-Endurance Runner: A Case Study |
| title_full | Running-Induced Metabolic and Physiological Responses Using New Zealand Blackcurrant Extract in a Male Ultra-Endurance Runner: A Case Study |
| title_fullStr | Running-Induced Metabolic and Physiological Responses Using New Zealand Blackcurrant Extract in a Male Ultra-Endurance Runner: A Case Study |
| title_full_unstemmed | Running-Induced Metabolic and Physiological Responses Using New Zealand Blackcurrant Extract in a Male Ultra-Endurance Runner: A Case Study |
| title_short | Running-Induced Metabolic and Physiological Responses Using New Zealand Blackcurrant Extract in a Male Ultra-Endurance Runner: A Case Study |
| title_sort | running induced metabolic and physiological responses using new zealand blackcurrant extract in a male ultra endurance runner a case study |
| topic | blackcurrant anthocyanins ultra-endurance running substrate oxidation heart rate |
| url | https://www.mdpi.com/2411-5142/7/4/104 |
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