An Introduction to kava
Kava is a type of pepper plant that has been cultivated for both recreational and medicinal purposes for hundreds, likely thousands, of years in the Pacific Islands. It has been known to the western world since at least 1769, when Sydney Parkinson, on a voyage with Captain James Cook, became the first to document kava. At the time, Sydney referred to kava as piper inebrians due to its mildly intoxicating properties. Today, the scientific name given to the plant is piper methysticum.
The active chemicals in kava responsible for its soothing effects are called kavalactones. This family of molecules consists of six major constituents: kavain, methysticin, dihydrokavain, dihydromethysticin, desmethoxyyangonin, and yangonin. Kavalactones build up slowly in plants over several years of growth, which is why in Fiji, five or more years is a minimum age for kava to be considered mature. Kavalactones are concentrated in the lower portions of the plant and decrease vertically above the lowest part of the stump near the ground. The relative concentration of the various kavalactones in a kava defines its chemotype and corresponding range of effects, which may span from sedating and sleep inducing to relaxed alertness.
Traditionally a ceremonial beverage, millions of people enjoy drinking kava recreationally (it is the national drink of Fiji). Kava is most frequently consumed as a cold, water-based tea, prepared by straining dried, powdered root material through a finely sieved cloth. It has a bitter taste that is not unpleasant, and an earthy flavor. It is generally considered safe when consumed in its traditional form, and when noble kava is used. After a few servings, kava gives way to a feeling of pleasant relaxation without loss of mental faculties. The effect of kava are ideal for socializing, because they leave you still fully in control, only relaxed.
While the science behind kava is still actively progressing, studies have shown that kavalactone molecules can relieve anxiety and aid sleep through the physical effects they have on the nervous system: by relaxing skeletal muscle tissues; and by regulating the firing rates of neurons in the limbic system (e.g. the amygdala) responsible for emotion and mood [1]. Modern research is also investigating how molecules in kava (flavokawains A and B) can be used to develop new drugs to fight cancer [2]. Kava is distinct from sedatives and opioids, because it does not lead to a loss of consciousness, and it is not physically addictive; therefore kava is frequently taken to treat mild anxiety, pain and sleep disorders, particularly in those who maintain active lifestyles [3].
Kava chemotypes are also strongly correlated with their local regions of growth. That is because kava does not propagate by seed, only by cuttings, so the spread of kava cultivation is directly related to the intentional selection by the Oceanic people who transported the root to their own islands in the South Pacific.
Over time, the natural variation of kava throughout Oceania was amplified by the active selection and propagation of mutant strains that held certain favorable properties in the eyes of each group of Islanders. As a result, the regional variation of kava varieties across the South Pacific began to mirror the unique customs and values of its different societies. Likewise, methods of kava preparation also exhibit strong variation throughout Oceania.
For example, In Vanuatu, the likely birthplace of kava, roots are preferably consumed raw. There are hundreds of wild and domesticated kavas in Vanuatu with widely ranging effects. Some of these kavas are extremely potent. Some called tudei should not be consumed every day. As a result of the widely ranging types of kava present there, much work recently has gone into regulating the kava markets in Vanuatu. Because many people in Vanuatu prefer a potent kava, it has been difficult to convince many kava farmers to refrain from selling and exporting medicinal and tudei kavas.
By contrast, in Fiji, roots are most often consumed in a powdered, dry form. There are only 13 varieties of kava grown in Fiji, all of which are considered 'noble' and safe for regular consumption. Fijian kavas tend to have a balanced to heavy effect profile and are often consumed socially in more dilute concentrations with the goal of gently relieving anxiety and promoting social interaction in the evening.
There are many excellent prior works that have described kava in general in the South Pacific and I will try to reference them instead of restating them.
To kick things off, we have been given permission by The National Tropical Botanical Garden in Hawaii to host the full text of a landmark research article on the history of kava, written by Lebot and Lèvesque in 1989 entitled, The origin and distribution of kava (piper methysticum forst. f., piperaceae): a phytochemical approach [4]. The article does have some misconceptions relating to the history of Hawaiian 'Awa, that were corrected by Johnson and Rogers (2006) [5]. Nevertheless, this article is a must read for anyone interested in kava or the south pacific.
The active chemicals in kava responsible for its soothing effects are called kavalactones. This family of molecules consists of six major constituents: kavain, methysticin, dihydrokavain, dihydromethysticin, desmethoxyyangonin, and yangonin. Kavalactones build up slowly in plants over several years of growth, which is why in Fiji, five or more years is a minimum age for kava to be considered mature. Kavalactones are concentrated in the lower portions of the plant and decrease vertically above the lowest part of the stump near the ground. The relative concentration of the various kavalactones in a kava defines its chemotype and corresponding range of effects, which may span from sedating and sleep inducing to relaxed alertness.
Traditionally a ceremonial beverage, millions of people enjoy drinking kava recreationally (it is the national drink of Fiji). Kava is most frequently consumed as a cold, water-based tea, prepared by straining dried, powdered root material through a finely sieved cloth. It has a bitter taste that is not unpleasant, and an earthy flavor. It is generally considered safe when consumed in its traditional form, and when noble kava is used. After a few servings, kava gives way to a feeling of pleasant relaxation without loss of mental faculties. The effect of kava are ideal for socializing, because they leave you still fully in control, only relaxed.
While the science behind kava is still actively progressing, studies have shown that kavalactone molecules can relieve anxiety and aid sleep through the physical effects they have on the nervous system: by relaxing skeletal muscle tissues; and by regulating the firing rates of neurons in the limbic system (e.g. the amygdala) responsible for emotion and mood [1]. Modern research is also investigating how molecules in kava (flavokawains A and B) can be used to develop new drugs to fight cancer [2]. Kava is distinct from sedatives and opioids, because it does not lead to a loss of consciousness, and it is not physically addictive; therefore kava is frequently taken to treat mild anxiety, pain and sleep disorders, particularly in those who maintain active lifestyles [3].
Kava chemotypes are also strongly correlated with their local regions of growth. That is because kava does not propagate by seed, only by cuttings, so the spread of kava cultivation is directly related to the intentional selection by the Oceanic people who transported the root to their own islands in the South Pacific.
Over time, the natural variation of kava throughout Oceania was amplified by the active selection and propagation of mutant strains that held certain favorable properties in the eyes of each group of Islanders. As a result, the regional variation of kava varieties across the South Pacific began to mirror the unique customs and values of its different societies. Likewise, methods of kava preparation also exhibit strong variation throughout Oceania.
For example, In Vanuatu, the likely birthplace of kava, roots are preferably consumed raw. There are hundreds of wild and domesticated kavas in Vanuatu with widely ranging effects. Some of these kavas are extremely potent. Some called tudei should not be consumed every day. As a result of the widely ranging types of kava present there, much work recently has gone into regulating the kava markets in Vanuatu. Because many people in Vanuatu prefer a potent kava, it has been difficult to convince many kava farmers to refrain from selling and exporting medicinal and tudei kavas.
By contrast, in Fiji, roots are most often consumed in a powdered, dry form. There are only 13 varieties of kava grown in Fiji, all of which are considered 'noble' and safe for regular consumption. Fijian kavas tend to have a balanced to heavy effect profile and are often consumed socially in more dilute concentrations with the goal of gently relieving anxiety and promoting social interaction in the evening.
There are many excellent prior works that have described kava in general in the South Pacific and I will try to reference them instead of restating them.
To kick things off, we have been given permission by The National Tropical Botanical Garden in Hawaii to host the full text of a landmark research article on the history of kava, written by Lebot and Lèvesque in 1989 entitled, The origin and distribution of kava (piper methysticum forst. f., piperaceae): a phytochemical approach [4]. The article does have some misconceptions relating to the history of Hawaiian 'Awa, that were corrected by Johnson and Rogers (2006) [5]. Nevertheless, this article is a must read for anyone interested in kava or the south pacific.
REFERENCES
[1] "Kava: a review of the safety of traditional and recreational beverage consumption", Food and Agriculture Organization of the United Nations: World Health Organization, Rome (2016).
[2] I am absolutely NOT implying that drinking kava will prevent cancer. Please refer to the research article: https://www.nature.com/articles/s41598-018-32428-9
[3] This statement has not been evaluated by the FDA. This product is not intended to diagnose, treat, cure, or prevent any disease.
[4] Lebot, V., and J. Lèvesque. "THE ORIGIN AND DISTRIBUTION OF KAVA (PIPER METHYSTICUM FORST. F., PIPERACEAE): A PHYTOCHEMICAL APPROACH." Allertonia 5, no. 2 (1989): 223-81. http://www.jstor.org.sri.idm.oclc.org/stable/23187398.
[5] http://www.awadevelopment.org/wp-content/uploads/2014/01/awabook-web-part-1-of-2.pdf
[2] I am absolutely NOT implying that drinking kava will prevent cancer. Please refer to the research article: https://www.nature.com/articles/s41598-018-32428-9
[3] This statement has not been evaluated by the FDA. This product is not intended to diagnose, treat, cure, or prevent any disease.
[4] Lebot, V., and J. Lèvesque. "THE ORIGIN AND DISTRIBUTION OF KAVA (PIPER METHYSTICUM FORST. F., PIPERACEAE): A PHYTOCHEMICAL APPROACH." Allertonia 5, no. 2 (1989): 223-81. http://www.jstor.org.sri.idm.oclc.org/stable/23187398.
[5] http://www.awadevelopment.org/wp-content/uploads/2014/01/awabook-web-part-1-of-2.pdf
