![]() In Pacific cultures consumption of the Kava drink was traditionally considered sacred and restricted to chiefs and priests and ceremonial events. A drink prepared from the ground roots and stems of kava is used recreationally throughout the Pacific and, increasingly, in North America and Europe ( Balick, et al., 2002 Brunton, 1988 Rychetnik, et al., 2011 Singh, 1992). Kava ( Piper methysticum, Hawaiian ‘Awa) is a member of the pepper family that grows throughout the Pacific Islands ( Pepping, 1999). Taken together, these data indicate that water extractable active ingredients may play a role in the physiological and pathophysiological effects of kava, and suggests that mast cell activation may be a mechanistic component of kava-related skin inflammations. Moreover, we reproduced a traditional modification of the kava preparation methodology, pre-mixing with the mucilage of Hibiscus taliaceus, and observed its potentiating effect on the activity of aqueous extracts in mast cells. In contrast, mast cells were refractory to single or combinatorial stimulation with kavalactones including methysticin, dihydromethysticin and kavain. Mast cells exposed to these extracts displayed robust intracellular free calcium responses, and concomitant release of pro-inflammatory mediators. We standardized culturally-informed aqueous extraction methods and prepared extracts that were subjected to basic physicochemical analysis. In the current study we collated preparative methodologies from cultural practitioners and recreational kava users in various Pacific communities. Kava use is associated with an ichthyotic dermatitis and delayed type hypersensitivity reactions. Kava (‘Awa) is a traditional water-based beverage in Pacific island communities, prepared from the ground root and stems of Piper methysticum.
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