New Zealand blackcurrant extract enhances muscle oxygenation during repeated intermittent forearm muscle contractions in advanced and elite rock climbers

Abstract

Abstract Anthocyanin‐rich New Zealand blackcurrant (NZBC) may improve forearm muscle oxygenation and enhance performance in high‐level rock climbers. As such, using a double‐blind, randomised, cross‐over design study, twelve participants performed an oxidative capacity assessment, and two successive exhaustive exercise trials (submaximal forearm muscle contractions at 60% of their maximal volitional contraction). Each visit was conducted following 7‐days intake of 600 mg·day −1 NZBC extract or placebo. Oxidative capacity was estimated by calculating the oxygen half time recovery using near infrared spectroscopy. Time to exhaustion (s), impulse (kg·s), and minimum tissue saturation index (min‐TSI %) were assessed during both the exercise trials. Muscle oxidative capacity was greater with NZBC (mean difference [MD] = 5.3 s, 95% confidence intervals [95% CI] = 0.4–10.2 s; p = 0.036; Cohen's d = 0.94). During the exercise trials, there was an interaction for min‐TSI % (time x condition, p = 0.046; = 0.372), which indicated a greater level of oxygen extraction during trial two with NZBC extract (MD = 9%, 95% CI = 2‐15%) compared to the placebo (MD = 2%, 95% CI = 1–7%). There was a decrease in time to exhaustion ( p <0.001, = 0.693) and impulse ( p = 0.001, = 0.672) in exercise trial two, with no effect of NZBC extract. In high‐level rock climbers 7‐days NZBC extract improves forearm muscle oxygenation with no effect on isolated forearm muscle performance.