Kavalactone content and chemotype of kava beverages prepared from roots and rhizomes of Isa and Mahakea varieties and extraction efficiency of kavalactones using different solvents

Wang, Jun; Qu, Weiyue; Bittenbender, H.C.; Li, Qing X.

doi:10.1007/s13197-013-1047-2

Cited by 28 publications

(17 citation statements)

References 20 publications

(19 reference statements)

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“…The chemotype is responsible for the quality of the physiological effects and the total kavalactone content, which also varies according to the cultivar used, determines its intensity (Siméoni and Lebot 2002;Wang et al 2015). While noble and medicinal cultivars belong to a single clonal lineage, important variations in total kavalactones exist between and within these categories of cultivars (Lasme et al 2008).…”

Section: Discussionmentioning

confidence: 99%

“…In Vanuatu, the Kava Act was passed in Parliament in 2002, which stipulated that only noble cultivars are authorized for trade, but the absence of quality control measures remains problematic (Teschke and Lebot 2011). While isozyme and AFLP markers did not enable discrimination between noble and two-days cultivars, chemical analyses and field experiments clearly indicate that chemotypes are genetically controlled (Lebot and Lévesque 1996b;Siméoni and Lebot 2002;Wang et al 2015). Since suspected hepatotoxicity of kava might be caused by wrong cultivars or the incorrect plant parts being used in the extraction, there is an urgent need for quality control measures that can differentiate cultivars unsuitable for consumption (two-days) from the other use-categories (including nobles and medicinal).…”

Section: Introductionmentioning

confidence: 99%

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Comparative analysis of genetic variation in kava (Piper methysticum) assessed by SSR and DArT reveals zygotic foundation and clonal diversification

Vandenbroucke

Mournet

Malapa

et al. 2015

Genome

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Kava (Piper methysticum) is a major cash crop in the Pacific. The aim of this study was to assess genetic variation among 103 accessions of kava using SSRs and DArTs. Genetic structure was determined using clustering analyses (WPGMA) and principal coordinate analyses (PCA). Thirteen SSR primers and 75 DArT markers were found polymorphic, and the two types of markers generated similar clustering patterns. Genetic distances ranged from 0 to 0.65 with an average of 0.24 using SSRs and from 0 to 0.64 with an average of 0.24 using DArT. Eleven genotypes were identified with SSR while 28 genotypes were identified with DArT markers. By combining the two sets of markers, a total of only 30 distinct genotypes were observed. In the Vanuatu archipelago, noble cultivars originating from different islands clustered together within a very narrow genetic base despite their diversity of morphotypes. SSR and DArT fingerprints allowed the identification of kava cultivars unsuitable for consumption, so called two-days, and clearly differentiated the wild types classified as P. methysticum var. wichmannii from the cultivars as var. methysticum. Molecular data reveals that all noble cultivars evolved by the predominance of clonal selection. Although they are represented by clearly distinct morphotypes, these cultivars are genetically vulnerable and their potential to adapt to forthcoming changes is limited. These newly developed markers provide high resolution and will be useful for kava diversity analyses and quality assessment.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Comparative analysis of genetic variation in kava (Piper methysticum) assessed by SSR and DArT reveals zygotic foundation and clonal diversification

Vandenbroucke

Mournet

Malapa

et al. 2015

Genome

View full text Add to dashboard Cite

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“…Traditional kava is typically prepared from the root of the plant (fresh or dry) although some regions use peelings or stems as well. Typically, the dried root is ground into a powder, which is then mixed with ambient temperature water or coconut milk, and filtered through a cloth into a suspension ( Figure 1 b) [ 13 , 14 ]. The estimated doses of traditional kava use ( Table 1 ) vary substantially across various regions, ranging from 750 to 8000 mg kavalactones/day [ 15 , 16 , 17 , 18 ].…”

Section: Kava and Its Diversitymentioning

confidence: 99%

Kava as a Clinical Nutrient: Promises and Challenges

et al. 2020

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Kava beverages are typically prepared from the root of Piper methysticum. They have been consumed among Pacific Islanders for centuries. Kava extract preparations were once used as herbal drugs to treat anxiety in Europe. Kava is also marketed as a dietary supplement in the U.S. and is gaining popularity as a recreational drink in Western countries. Recent studies suggest that kava and its key phytochemicals have anti-inflammatory and anticancer effects, in addition to the well-documented neurological benefits. While its beneficial effects are widely recognized, rare hepatotoxicity had been associated with use of certain kava preparations, but there are no validations nor consistent mechanisms. Major challenges lie in the diversity of kava products and the lack of standardization, which has produced an unmet need for quality initiatives. This review aims to provide the scientific community and consumers, as well as regulatory agencies, with a broad overview on kava use and its related research. We first provide a historical background for its different uses and then discuss the current state of the research, including its chemical composition, possible mechanisms of action, and its therapeutic potential in treating inflammatory and neurological conditions, as well as cancer. We then discuss the challenges associated with kava use and research, focusing on the need for the detailed characterization of kava components and associated risks such as its reported hepatotoxicity. Lastly, given its growing popularity in clinical and recreational use, we emphasize the urgent need for quality control and quality assurance of kava products, pharmacokinetics, absorption, distribution, metabolism, excretion, and foundational pharmacology. These are essential in order to inform research into the molecular targets, cellular mechanisms, and creative use of early stage human clinical trials for designer kava modalities to inform and guide the design and execution of future randomized placebo controlled trials to maximize kava’s clinical efficacy and to minimize its risks.

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“…The chemical composition of the kava extract is strongly influenced by the extraction solvent [18]. Acetone is the most effective solvent in terms of yield of KLs, followed by water whereas chloroform, hexane, methanol, and ethanol are less efficient [19].…”

Section: Kavalactonesmentioning

confidence: 99%

Kavalactones and Flavokavins Profiles Contribute to Quality Assessment of Kava (Piper methysticum G. Forst.), the Traditional Beverage of the Pacific

2019

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Kava (Piper methysticum) is increasingly traded internationally and there is need for a rapid method to analyze kava raw material before export. The objectives of the present study were: (i) to develop a simple and robust protocol for high throughput simultaneous quantification of kavalactones (KLs) and flavokavins (FKs) in kava and (ii) to assess its potential for quality control. Methysticin; dihydromethysticin; kavain; desmethoxyyangonin; dihydrokavain; yangonin; and flavokavin A, B and C were quantified using HPTLC in acetonic extracts of 174 kava varieties. UHPLC analysis was conducted on a subset of six varieties representing the genetic variation of the species. The genetically distinct groups of nobles, two-day and wichmannii varieties were clearly differentiated and multivariate analyses of UHPLC and HPTLC data were congruent. Noble varieties have significantly low FKs/KLs (0.13) and high kavain/flavokavin B (K/FKB = 7.31). Two-day and wichmannii varieties are characterized by high FKs/KLs (0.36, 0.21) and low K/FKB (1.5, 1.7). A high-throughput HPTLC protocol was developed with a total analytical time of 50 min for 20 samples and only 10 mL of mobile phase. The use of acetone, sonication and two different detection wavelengths improves the accuracy compared to previous HPLC studies and confirms that kava varieties exhibit distinct chemotypes clearly differentiated by their FKs/KLs profiles. These results will strengthen the use of Codex Alimentarius regional standards.

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Kavalactone content and chemotype of kava beverages prepared from roots and rhizomes of Isa and Mahakea varieties and extraction efficiency of kavalactones using different solvents

Cited by 28 publications

References 20 publications

Comparative analysis of genetic variation in kava (Piper methysticum) assessed by SSR and DArT reveals zygotic foundation and clonal diversification

Comparative analysis of genetic variation in kava (Piper methysticum) assessed by SSR and DArT reveals zygotic foundation and clonal diversification

Kava as a Clinical Nutrient: Promises and Challenges

Kavalactones and Flavokavins Profiles Contribute to Quality Assessment of Kava (Piper methysticum G. Forst.), the Traditional Beverage of the Pacific

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