CurraNZ blackcurrant extract may enhance whole-body fat oxidation: Study

By Olivia Brown

- Last updated on GMT


Related tags Anthocyanin blackcurrant Polyphenols Sports nutrition

A new study has found that following a two-week administration period of CurraNZ, an anthocyanin-rich New Zealand blackcurrant extract (NCBC) supplement in healthy males, the levels of fat oxidation during supine rest was significantly increased.

The 14-day period of CurraNZ intakes also resulted in decreased respiratory exchange ratios as well as carbohydrate oxidation during supine rest.

The researchers of the ‘Dietary Supplements and NutraCeuticals’ published study emphasised the potential for the supplement to contribute to body weight and composition management based on the findings.

Mark Williams, lead researcher and professor of exercise physiology at the University of Chichester stated: “This is extraordinary data. If you’re trying to increase all your healthy habits and using diet and exercise to lose weight, it can be a significant tool for those seeking fat loss, without doing anything extra.”

Anthocyanins and oxidation

It is known ​that blackcurrant is one of the richest sources of polyphenols, containing an array of the flavonoid subgroup of anthocyanins. Previous studies ​have illustrated the significant potential health benefits associated with anthocyanin intakes in relation to blood pressure, arterial stiffness, and type 2 diabetes risk.

Furthermore, exercise-induced fat oxidation has been previously ​observed following intakes of a NZBC extract, with daily intakes over a two-week period.

Following this, the researchers sought to further investigate the effect of NZBC intakes during supine rest, in relation to the physiological and metabolic parameters associated with body fat percentage.

Study specifics

The study involved the recruitment of 16 healthy, active male volunteers with an average age of 26 years and a BMI of 24.7. The participants were administered 600mg of CurraNZ NZBC extract containing 210 mg of ‘Enzans’ anthocyanins, which was taken at breakfast over a period of two-weeks.

The physiological and metabolic outcomes were assessed during supine rest twice for period of ten minutes, with observations with the lowest 10-minute ventilation were analysed. Body fat was measured using bioelectrical impedance analysis.

There were no observed effects of supplementation on heart rate, minute ventilation, oxygen uptake, carbon dioxide production, and energy expenditure.

However, it was reported that following the 14-day intervention period, respiratory exchange ratio decreased, fat oxidation increased, and carbohydrate oxidation decreased during supine rest.

Nine of 16 participants had increased fat oxidation by over 10% during supine rest, with average increases of 26%.


The study concluded that daily intakes of the blackcurrant extract over a two-week period may increase fat oxidation during supine rest.

Willems commented: “Based on the premise that this New Zealand blackcurrant extract is effective for six-ten hours of the day, outside of eating periods (when the effects would be eliminated), this could contribute to burning up to an additional 15 lbs of fat in a year for some people.”

“I’m in favour of whole foods that contain polyphenols, but the problem is it’s hard to know how many anthocyanins that you are consuming in fresh foods and you might not consume enough. With a standardised blackcurrant extract, you are receiving a known amount of bio actives that provide proven and favourable changes to energy metabolism, and these supplement studies consistently show exactly what a high-quality extract can do,” he added.

Yet, further research is required in a larger, more representative sample to conclude on wider population groups and to improve validity of the findings.

Source: Dietary Supplements and Nutraceuticals
doi: 10.31989/dsn.v2i8.1124​ 
"Intake Duration of Anthocyanin-Rich New Zealand Blackcurrant Extract Affects Metabolic Responses during Moderate Intensity Walking Exercise in Adult Males"
Authors: M. Elisabeth et al

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