2016Journal article
Vanessa Brockhouse, C.S.G. Campbell, Chelsea Root, Elizabeth Sitterley
Hope College Digital Commons (Hope College)
Ingestion of Runner’s Tea, a matcha green tea product, may have potential for increasing fat oxidation in various populations of runners. This within-groups study was designed to determine whether or not Runner’s Tea would have an effect on fat oxidation during a 30-minute steady-state running task at 65% VO2 max in recreational runners aged 19-22 years (n=10). Each participant consumed either 8 ounces of Citrus Mint Runner’s Tea or 8 ounces of a placebo citrus mint tea (no green tea or caffeine content) 30 minutes prior to exercise. Participants ran 30 minutes at 65% VO2 max, and Respiratory Exchange Ratio (RER), Rating of Perceive Exertion (RPE), and Heart Rate (HR) were taken 6 times throughout each exercise trial at equal intervals. Results showed no main effects for group (p>0.05), and also no interactions between groups over time for RER (p=0.116), RPE (p=0.776), or HR (p=0.212). Currently, no evidence exists to support improvements in fat oxidation when consuming Runner’s Tea compared to placebo tea.
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Study type
Other / not stated
Assigned automatically from the title, abstract and subject terms.
Topics
Matcha is mentioned in passing here (named in the abstract).
Vanessa Brockhouse, C.S.G. Campbell, Chelsea Root, Elizabeth Sitterley. (2016). The Effect of Runner’s Tea on Fat Oxidation in Recreational Runners. Hope College Digital Commons (Hope College).
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