Whether racing, training or just out for a Sunday blast most of us aim to go faster or go further.  Researchers at the University of Chichester, UK, led by Professor Mark Willems, showed that NZ blackcurrant extract:

  • Increased the power output of a group of competitive cyclists by 3.6% (1).
  • Increased the speed these cyclists could achieve so that they were 44 secs quicker over a 16.1 km time trial (1).
  • Increased the distance to exhaustion a group of runners were able to complete by 10.6% (2).


These improvements in performance are likely to be because blackcurrant extract has been shown to:

  • Provide sustained energy release by improving the ability of the body to mobilise energy from fat.  Cyclists undertaking a 120 min cycling session at 65% VO2 max showed a 27% increase in fat oxidation (3). 
  • Improve blood flow to muscles (4).


1.  New Zealand Blackcurrant Extract Improves Cycling Performance and Fat Oxidation in Cyclists. Cook MD, Myers SD, Blacker SD, Willems ME.   Eur J Appl Physiol. (2015) 115:(11).
2.  New Zealand Blackcurrant Extract Improves High-Intensity Intermittent Running.  Perkins IC, Vine SA, Blackler SD, Willems ME.  Int J Sport Nutr Exerc Metab (2015) 25: 487-493.
3.  Dose effects of New Zealand blackcurrant on substrate oxidation and physiological responses during prolonged cycling.  Cook MD, Myers SD, Gault ML, Edwards VC, Willems MET.  Eur J Appl Physiol (2017) 117: 1207-121.
4.  Effects of blackcurrant anthocyanin intake on peripheral muscle circulation during typing work in humans.  Matsumoto H, Takenami E, Iwasaki-Kurashige K, Osada T, Katsumura T, Hamaoka T.  Eur J Appl Physiol (2005) 94: 36-45.
FasterGillian McLeod