{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"Mikkipedia","title":"New Zealand Blackcurrant, Fat Oxidation and Recovery with Dr Matthew Cook","html":"","width":"100%","height":180,"duration":3668,"description":"Episode Summary\nDr Matthew Cook is a Senior Lecturer in Sport and Exercise Science at the University of Worcester in the UK. He completed the first PhD examining the effects of New Zealand blackcurrant on physiological responses at rest and during exercise in trained cyclists, under Prof Mark Willems at the University of Chichester, and he is still researching blackcurrant and performance, recovery and health. Mikki has used CurraNZ for years, including during the Grand to Grand Ultra, and wanted to hear from one of the researchers behind the evidence. Matt explains what is in New Zealand blackcurrant, why his group thinks the metabolites formed after we eat anthocyanins matter more than the anthocyanins themselves, and how an extract compares with eating the whole fruit.\nThe centre of the conversation is Matt's recent meta-analysis of 15 studies and 226 participants, which found a consistent increase in fat oxidation during exercise. Matt is careful about the size of it: about 0.042 grams of fat a minute, or roughly 2.5 to 3 grams over an hour of moderate exercise, \"physiologically detectable\" and possibly meaningful, but modest. He also notes that more fat use does not automatically mean glycogen sparing. They talk about why some people respond more than others, including a study where women with more body fat responded more (an observation in 11 women that needs repeating), and how little is known about perimenopausal, menopausal or insulin-resistant women. Matt finishes with the most-studied dosing protocol, timing before events and the evidence on recovery.\nKey Topics\nMatt's path from an undergraduate degree at Southampton Solent University to a master's and PhD at the University of Chichester, and his ongoing collaboration with Prof Mark Willems\nWhat makes New Zealand blackcurrant distinctive: high UV exposure, an anthocyanin profile dominated by delphinidin and cyanidin, and the idea that metabolites made in the liver and by gut bacteria drive the effects...","thumbnail_url":"https://img.transistorcdn.com/5uUjJw6NUZC5FWMQgLCI47ibFa6tBB2C0z8A_feCZiY/rs:fill:0:0:1/w:400/h:400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS8wNjI2/NTEwMjAyMWQ2M2Iy/ZjliYjA4ZGFhMTBh/N2E2Ni5qcGc.webp","thumbnail_width":300,"thumbnail_height":300}