A new trial observes that fat oxidation (FAT-ox) rates improved during a period of moderate-intensity cycling by aerobically trained males, following two-week administration of wild blueberries (WBs). Furthermore, the USA-based researchers noted that carbohydrate oxidation (CHO-ox) as well as lactate levels significantly decreased at each of the measured time points.

The administered WBs consisted of 25g of freeze-dried powder containing 375g of anthocyanins; equivalent to one cup of raw fruit. The results suggest the potential for WBs to increase the rate of FAT-ox during moderate-intensity activity within healthy males, highlighting an area for future study to investigate potential dietary interventions to improve athletic performance.

“This study was the first to investigate whether WB consumption would elicit greater FAox rates during an exercise protocol aimed to maximize fat oxidation using moderate intensity exercise in healthy, trained males», the American researchers stress, highlighting the relevance of the findings.

Link full Study here: https://chilealimentos.com/wp-content/uploads/2023/03/nutrients-15-01339-with-cover.pdf

Nutrients/March 08, 2023