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  • 标题:Enhanced Walking-Induced Fat Oxidation by New Zealand Blackcurrant Extract Is Body Composition-Dependent in Recreationally Active Adult Females
  • 本地全文:下载
  • 作者:Mark E. T. Willems ; Milena Banic ; Roseanna Cadden
  • 期刊名称:Nutrients
  • 电子版ISSN:2072-6643
  • 出版年度:2022
  • 卷号:14
  • 期号:7
  • DOI:10.3390/nu14071475
  • 语种:English
  • 出版社:MDPI Publishing
  • 摘要: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.
  • 关键词:enanthocyaninssubstrate oxidationexercisebody composition
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