The Effect of Short-term Supplementation of OliPhenolia® on Fat Oxidation

NCT07210099 NA RECRUITING

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.

Details

Lead sponsor	Anglia Ruskin University
Phase	NA
Status	RECRUITING
Enrolment	40
Start date	Fri May 30 2025 00:00:00 GMT+0000 (Coordinated Universal Time)
Completion	Wed Sep 30 2026 00:00:00 GMT+0000 (Coordinated Universal Time)

Conditions

• Healthy

Interventions

• Concentrated olive fruit water
• Placebo
• Anhydrous caffeine
• Placebo beverage

Countries

United Kingdom