Hiles Ania M, Flood Tessa R, Lee Ben J, Wheeler Lucy E V, Costello Rianne, Walker Ella F, Ashdown Kimberly M, Kuennen Matthew R, Willems Mark E T
Institute of Sport, University of Chichester, UK.
Occupational Performance Research Group, Institute of Sport, University of Chichester, UK.
J Sci Med Sport. 2020 Oct;23(10):908-912. doi: 10.1016/j.jsams.2020.02.017. Epub 2020 Mar 12.
This study investigated the effect of 7 days' supplementation with New Zealand blackcurrant extract on thermoregulation and substrate metabolism during running in the heat.
Randomized, double-blind, cross-over study.
Twelve men and six women (mean±SD: Age 27±6 years, height 1.76±0.10m, mass 74±12kg, V̇O 53.4±7.0mLkgmin) completed one assessment of maximal aerobic capacity and one familiarisation trial (18°C, 40% relative humidity, RH), before ingesting 2×300mgday capsules of CurraNZ™ (each containing 105mg anthocyanin) or a visually matched placebo (2×300mg microcrystalline cellulose M102) for 7 days (washout 14 days). On day 7 of each supplementation period, participants completed 60min of fasted running at 65% V̇O in hot ambient conditions (34°C and 40% relative humidity).
Carbohydrate oxidation was decreased in the NZBC trial [by 0.24gmin (95% CI: 0.21-0.27gmin)] compared to placebo (p= 0.014, d=0.46), and fat oxidation was increased in the NZBC trial [by 0.12gmin (95% CI: 0.10 to 0.15gmin)], compared to placebo (p=0.008, d=0.57). NZBC did not influence heart rate (p=0.963), rectal temperature (p=0.380), skin temperature (p=0.955), body temperature (p=0.214) or physiological strain index (p=0.705) during exercise.
Seven-days intake of 600mg NZBC extract increased fat oxidation without influencing cardiorespiratory or thermoregulatory variables during prolonged moderate intensity running in hot conditions.
本研究调查了连续7天补充新西兰黑加仑提取物对在炎热环境中跑步时体温调节和底物代谢的影响。
随机、双盲、交叉研究。
12名男性和6名女性（平均±标准差：年龄27±6岁，身高1.76±0.10米，体重74±12千克，最大摄氧量53.4±7.0毫升·千克⁻¹·分钟⁻¹）在摄入2×300毫克/天的CurraNZ™胶囊（每粒含105毫克花青素）或外观匹配的安慰剂（2×300毫克微晶纤维素M102）7天（洗脱期14天）之前，完成一次最大有氧能力评估和一次适应性试验（18°C，相对湿度40%）。在每个补充期的第7天，参与者在炎热的环境条件（34°C和相对湿度40%）下以最大摄氧量的65%进行60分钟的空腹跑步。
与安慰剂相比，新西兰黑加仑提取物试验中的碳水化合物氧化减少了[0.24克/分钟（95%置信区间：0.21 - 0.27克/分钟）]（p = 0.014，d = 0.46），脂肪氧化增加了[0.12克/分钟（95%置信区间：0.10至0.15克/分钟）]，与安慰剂相比（p = 0.008，d = 0.57）。在运动过程中，新西兰黑加仑提取物对心率（p = 0.963）、直肠温度（p = 0.380）、皮肤温度（p = 0.955）、体温（p = 0.214）或生理应激指数（p = 0.705）没有影响。
在炎热条件下进行长时间中等强度跑步时，连续7天摄入600毫克新西兰黑加仑提取物可增加脂肪氧化，而不影响心肺或体温调节变量。
