The combined effect of green tea and acute interval sprinting exercise on fat oxidation of trained and untrained males.

PURPOSE: This study investigated the combined effect of green tea and acute interval sprinting exercise on fat oxidation of trained and untrained males.

METHODS: Fourteen trained and 14 untrained males ingested one capsule containing either green tea or cellulose with breakfast, lunch, and dinner, 24 hours before two exercise sessions. A fourth capsule was consumed 90 minutes before exercise after overnight NPO (nil per os). Participants performed a 20-minute interval sprinting cycling protocol, consisting of repeated bouts of 8-seconds of sprint cycling (at 65% of maximum power output) and 12-seconds of recovery (at 25% of maximum power output), followed by 75 minutes of post-exercise recovery.

RESULTS: Fat oxidation was significantly greater in the resting condition after green tea ingestion (p < 0.05) compared with the placebo. Fat oxidation was also significantly increased post-exercise in the green tea, compared with the placebo condition (p < 0.01). During and after exercise the plasma glycerol levels significantly increased in both groups after green tea consumption and were significantly higher in the untrained group compared with the trained group (p < 0.05). Compared with the placebo, the plasma epinephrine levels were significantly higher for both groups in the green tea condition during and after exercise, however, norepinephrine levels were only significantly greater, p < 0.05, during and after exercise in the untrained group.

CONCLUSION: Green tea significantly increased resting and post-exercise fat oxidation and also elevated plasma glycerol and epinephrine levels during and after interval sprinting. Glycerol and norepinephrine levels during interval sprinting were significantly higher in the untrained group compared with the trained group.