Exercise Physiology Professor, Professor Mark Willems and his team at the University of Chichester continue to show the huge potential our superfruit, New Zealand blackcurrants, has to offer in sports and exercise nutrition.
The high anthocyanin content of New Zealand blackcurrants is already well established, and scientific research is now building the case for their strong anti-oxidant and anti-inflammatory properties positively aiding sports performance and recovery. The double-blind trial on trained athletes, which was the focus of this paper, looks at whether NZ blackcurrants will alter physiological and metabolic responses during exercise and after exercise. Trial results found improved time trial performance, enhanced fat oxidation, lower lactate response, followed post exercise by enhanced blood flow and lower lactate levels. Read more detail of these amazing results here.
First published in The Sport and Exercise Scientist, Winter, issue 50. Published by the British Association of Sport and Exercise Sciences – www.bases.org.uk“