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Kava or kava kava (Piper methysticum: Latin 'pepper' and Latinized Greek 'intoxicating') is a plant in the pepper family, native to the Pacific Islands. [1] The name kava is from Tongan and Marquesan, meaning 'bitter.’ [1] Other names for kava include ʻawa (), [2] ʻava (), yaqona or yagona (), [3] sakau (), [4] seka (), [5] and malok or malogu (parts of Vanuatu). [6]
Kavalactones are a class of lactone compounds found in kava roots and Alpinia zerumbet (shell ginger). [1] and in several Gymnopilus, Phellinus and Inonotus fungi. [2] Some kavalactones are bioactive. They are responsible for the psychoactive, analgesic, euphoric and sedative effects of kava. [3] [4]
Kava: kava-kava Piper methysticum: Sedatives, sleeping pills, antipsychotics, alcohol [15] Milkvetch: Astragalus: Astragalus may interact with medications that suppress the immune system, such as cyclophosphamide. [24] It may also affect blood sugar levels and blood pressure. Pineapple enzyme Ananas comosus: Bromelain
Kavain has anticonvulsive properties, attenuating vascular smooth muscle contraction through interactions with voltage-dependent Na + and Ca 2+ channels. [1] How this effect is mediated, and to what extent this mechanism is involved in the anxiolytic and analgesic effects of kavalactones on the central nervous system, is unknown.
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Research suggests that methysticin and the related compound dihydromethysticin have CYP1A1 inducing effects which may be responsible for their toxicity. [2] Additionally, methysticin has been shown to potentiate GABA A receptor activity, contributing to the overall anxiolytic profile of the kava plant.
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Kava is able to increase dopamine levels in the nucleus accumbens [2] and desmethoxyyangonin likely contributes to this effect. This, along with several other catecholamines, may be responsible for the purported attention-promoting effects of kava.