Graduation Date

Spring 2019

Document Type



Master of Science degree with a major in Kinesiology, option Exercise Science

Committee Chair Name

Taylor Bloedon

Committee Chair Affiliation

HSU Faculty or Staff

Second Committee Member Name

Boe Burrus

Second Committee Member Affiliation

Community Member or Outside Professional

Third Committee Member Name

Kari Pilolla

Third Committee Member Affiliation

Community Member or Outside Professional

Fourth Committee Member Name

David Baston

Fourth Committee Member Affiliation

HSU Faculty or Staff

Subject Categories



Consumption of fruits high in anthocyanins, such as wild blueberries (WB)s, have been shown to influence lipolytic enzymes and increase fatty acid (FA) oxidation during rest. Purpose: Examine the effect of a WB drink on FA oxidation during moderate intensity exercise. Methods: Eleven aerobically trained males (26 ± 7.5 years, 74.9 ± 7.54 kg, 10.5 ± 3.2% body fat) completed an incremental cycling test to determine VO2peak (55.1 ± 7.5 ml/kg/min) followed by a washout diet avoiding foods high in anthocyanins. After two weeks, subjects completed a control cycling protocol at 65% of VO2peak for 40 minutes. Next, subjects consumed 375 g anthocyanins from WB powder for two weeks, and repeated the exercise protocol. Results: The WB trials increased FA oxidation by 19.7 (P = 0.049), 43.2 (P = 0.010), 31.1% (P = 0.012) at 20, 30 and 40 minutes, respectively. Carbohydrate oxidation rates were significantly lower by 10.1 (P = 0.024), 19.2 (P = 0.014) and 14.8% (P = 0.045) at 20, 30 and 40 minutes respectively, in the WB trials. Lactate was significantly lower at 20 (P = 0.005), 30 (P = 0.005) and 40 (P = 0.013) minutes in WB trial. Conclusion: Fourteen-day intake of WBs increased FA oxidation while decreasing carbohydrate reliance and lactate production during submaximal intensity exercise.

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