ReviewNutrients2026
Anthocyanin-Induced Alterations in Substrate Oxidation During Exercise: A Narrative Review.
Review in Nutrients, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Authors and funding
3 authors.
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Abstract
The bioactive flavonoid compound anthocyanin that is present in berries and other pigmented fruits has received interest for effects on substrate oxidation during exercise. The databases MEDLINE (via PubMed) and SPORTDiscus (via EBSCOhost) were searched from 4 March to 5 August 2026 for trials examining the exercise-induced metabolic effects of anthocyanin-rich foods and supplements. Twenty-three studies were included in this narrative review with observations from blackcurrant, blueberry, tart cherry, blackberry and elderberry. After short-term supplementation (up to 14 days), extract from New Zealand grown blackcurrants provided the strongest evidence, with many studies reporting up to 30% increases in fat oxidation and typically ~5-12% decreases in carbohydrate oxidation during continuous moderate-intensity exercise (cycling, walking and running). The exercise-induced metabolic responses appear to be influenced by the baseline respiratory exchange ratio, body composition, duration of dosing, and environmental exercise conditions. The findings for effects from other anthocyanin-rich sources were few and less clear. New Zealand blackcurrant extract increases moderate-intensity exercise-induced fat oxidation without alteration of the total energy expenditure. Mechanistic evidence for blackcurrant-induced effects suggests altered intramuscular triglyceride use and glycogen availability. Information from other anthocyanin-rich sources is limited for now. It cannot be excluded, however, that the changes in exercise-induced substrate oxidation may be anthocyanin-type (and thus berry) dependent, but more studies are needed on other anthocyanin-rich non-blackcurrant sources. Future studies are required to confirm mechanisms. And studies with experimental design and methodology are needed to examine responsiveness and the factors that may play a role, such as training status, exercise modality, age, and habitual diet, to advance our understanding for the implications of anthocyanin-rich supplementation for sport and exercise nutrition.
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