The Effect of Short-term Supplementation of OliPhenolia® on Fat Oxidation
ConditionHealthy
Trial statusRecruiting
Trial phaseNot applicable
Trial typeInterventional
Biological sexAll
Age21+
SponsorAnglia Ruskin University
About this trial
There is current research interest in the use of fruit and plant-based food products containing high levels of natural antioxidants and their impact on exercise, which may be particularly beneficial for recreationally or low-active populations. One such product is an olive extract drink (called OliPhenolia®) produced by Fattoria La Vialla (an organic farm based in Northern Italy) and commercially available for the general public. Whilst previous research from the investigators (at Anglia Ruskin University) using this product has demonstrated potential antioxidant benefits and reduced oxygen cost during aerobic exercise, there are to date no studies investigating whether the short-term consumption of OliPhenolia® can benefit fat oxidation during exercise or whether such effects can be further enhanced employing a pre workout caffeinated beverage.
Therefore the aim of this study is two-fold:
i) to assess the impact of short-term supplementation (8 days) of OliPhenolia® relative to body mass on fat oxidation during aerobic cycling exercise in comparison to placebo in healthy recreationally active volunteers; and ii) whether potential benefits of OliPhenolia® on fat oxidation are enhanced with a pre-workout caffeinated beverage in comparison to placebo in healthy recreationally active volunteers.
Eligibility criteria
This trial accepts healthy volunteersQualifiers
Men and women, UK based, above 21 years of age with a body mass index (BMI) >18 and <30 kg·m2 determined during baseline testing
Considered to be recreationally active i.e. approximately 150mins of general physical activity/ exercise per week (meeting the WHO physical activity guidelines); and a VO2peak (fitness) score >20 and <50 mL·kg-1·min-1 determined during baseline testing.
No known history (including family history) of heart abnormalities, hypertension, coronary heart disease or diabetes (determined from pre-study health screen questionnaire).
Not currently suffering from any musculoskeletal injury, or any other reason that may prevent participation in cardiovascular exercise.
Disqualifiers
If any of the above criteria is not met.
Trial design
Design model
Crossover
Treatments tested in this trial
Concentrated olive fruit water
Dietary supplementSupplementation of OliPhenolia twice daily for eight days. Dose equivalent to ≤1.0mg∙kg-1 of hydroxytyrosol.
Placebo
Dietary supplementPlacebo matched for taste and appearance consumed twice daily for eight days in the equivalent volume to the experimental product.
Anhydrous caffeine
Dietary supplementA single bolus of flavoured water (150mL) containing 6mg/kg anhydrous caffeine taken as a pre-exercise beverage
Placebo beverage
Dietary supplementA single bolus of flavoured water (150mL) containing 6mg/kg microcrystalline cellulose
Treatment groups
40 Participants
are divided into 4 treatment groupsGroup A: OliPhenolia® plus placebo beverageExperimental treatment 2 interventions
Group B: Placebo product plus placebo beveragePlacebo comparator 2 interventions
Group C: OliPhenolia® +Caffeine (pre workout)Experimental treatment 2 interventions
Group D: Placebo +Caffeine (pre workout)Active comparator 2 interventions
Trial outcomes
Primary outcomes
1
Maximal fat oxidation (g/min)
Assessment of total fat oxidation from stochiometrics (based on oxygen and carbon dioxide breath to breath measurements during exercise)
Time frame
Pre and post main intervention (8 days)Secondary outcomes
1
Expired oxygen (L/min)
Assessment of oxygen cost based on expired air analysis during submaximal exercise
Time frame
Pre and post main intervention (8 days)Sponsors and contacts
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Source ClinicalTrials.gov