카바카바레신

카바카바레신 화학적 특성, 용도, 생산

• 개요

  Kava or Piper methysticum is a shrub of the pepper family, native to Micronesia, Melanesia, and Polynesia. There are approximately 150 different cultivars with different content and composition of active ingredients, consequently resulting in different intoxicating effects after ingestion. On average, the kava lactones account for 3–20% of dry weight of the kava root and have relatively low solubility in water. The active components of kava are mostly contained in the lipid-soluble resin where the lactones account for approximately 96%.
  lactones varies according to the plant parts and the kava species used for extraction. The aerial parts of the shrub contain a relatively higher amount of alkaloids and are generally avoided in traditional preparations.
  Traditionally, extractions are made with cold water or coconut milk from macerated dry or fresh root. Due to the low water solubility of the lactones, commercial kava products such as herbal supplements are made from organic solvents (i.e., acetone and ethanol).
  During the 1990s, kava became very popular in Western countries resulting in increased import and demand. Following this popularity boom, a number of suspected kava-induced hepatotoxic events were reported. Kava preparations were banned in a number of European countries and the US Food and Drug Administration (FDA) issued warnings.

• 용도

  Aqueous extracts from the root of kava has been used for centuries in the South Pacific. The extract is used as a ceremonial and intoxicating drink, but has also been used as a medicine for various illnesses, including migraines and bladder disorders. The pharmacologically active compounds are the kava lactones, which allegedly possess analgesic, anticonvulsive, spasmolytic, and antimycotic effects.
  In Western countries, organic kava extracts have gained popularity in the twentieth century as herbal supplements for treating anxiety and insomnia.

• 생물학적 활성

  Kavakavaresin is a synthetic drug that inhibits the activity of the polymerase chain reaction.

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