Elementor #876

black currants

New research by Matthew David Cook, Stephen David Myers, Mandy Lucinda Gault, Victoria Charlotte Edwards and Mark Elisabeth Theodorus Willems, published in June 2017 in the European Journal of Applied Physiology journal, tested the effects of New Zealand Blackcurrant extract on speeding up fat and carbohydrate oxidation in human bodies. 

Fat and carbohydrates are oxidized (broken down) and transformed into triglycerides and fatty acids, which are smaller molecules that can be more easily absorbed by the human body. 

According to the research, the consumption of NZBC extract helps the liver break down the larger fat molecules into smaller and easier to process molecules, thus preventing fat from accumulating in the body.

To access the article’s abstract click here.

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