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Piper methysticum
Sign in to saveAlso known as kava, kava kava
Kava or kava kava (Piper methysticum: Latin 'pepper' and Latinized Greek 'intoxicating') is a plant in the pepper family, native to the Pacific Islands. The name kava is from Tongan and Marquesan, meaning 'bitter'. Kava can refer to either the plant or a psychoactive beverage made from its root. The beverage is a traditional ceremonial and recreational drink from Polynesia, Micronesia, and Melanesia. Nakamals and kava bars exist in many countries. Traditional kava is made by grinding fresh or dried kava root, mixing it with water or coconut milk, and straining it into a communal bowl. Outside
OverviewAI-generated
Piper methysticum, commonly known as kava, is a species within the family Piperaceae. It belongs to the order Piperales, class Magnoliopsida, and phylum Tracheophyta in the kingdom Plantae. The taxon is classified at the species rank.
Records for this plant are held by institutions including CAS, POM, MICH, US, and NY. These records document occurrences in the United States, American Samoa, Fiji, Micronesia, and the Federated States Of. The species has 176 observations on iNaturalist, 513 records on iDigBio, and 672,247 occurrences in the GBIF database.
Synthesized by Vinony from 28 facts across 7 sources: Wikidata, GBIF, Plants of the World, iNaturalist, Gbif Occ, iDigBio, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.
Species
kava
Piperaceae
FAMILY
- KingdomPlantae
- PhylumTracheophyta
- ClassMagnoliopsida
- OrderPiperales
- FamilyPiperaceae
本条目的引用需要进行清理，使其符合格式。（2013年1月21日） 参考文献应符合正确的引用、脚注及外部链接格式。 二名法 Piper methysticumG.Forst. 卡瓦醉椒（英语：kava 或 kava-kava；学名：Piper methysticum），亦譯為卡瓦胡椒、毒椒等，卡瓦的其他名稱包括' awa（夏威夷），' waava（薩摩亞），yaqona（斐濟），sakau（波納佩）和 malok 或 malogu（瓦努阿圖的部分地區）。為胡椒科灌木，主產於西太平洋地區。從美拉尼西亞至波利尼西亞之間廣闊的地域——斐濟、湯加、薩摩亞等地均為常見的嗜好品。 卡瓦這個名字來自湯加語和馬克薩斯語[1]，卡瓦醉椒的其他名字有：ʻawa（夏威夷）、ava（薩摩亞）、yaqona（斐濟）及sakau（波納佩）等。另外上述名字亦指使用卡瓦醉椒進行的儀式。 目录 1 健康風險與否的論述 2 運用方式 3 心理影響及藥用價值 4 法律定位 5 参考文献 6 外部链接 7 参见 健康風險與否的論述 早期推論： ( 2010年後證實沒有發現肝毒性 )，卡瓦醉椒的含酒精製劑被發現有肝毒性，很可能與其含有的成份Flavokawain B有關[2]。 證實：但是，2010年，根據食品法典委員會編寫的討論文件：“卡瓦至少有1500年的相對安全的使用歷史，在民族藥理學數據中從未出現肝臟副作用。（...）卡瓦的臨床試驗中進一步研究評估卡瓦飲料的毒理學已經證實沒有發現肝毒性。根據現有科學資料，可以推斷卡瓦酒作為傳統飲料對人類使用上是安全的[3] 世界衛生組織的報告論述：適度飲用卡瓦飲品（以其傳統形式，即以卡瓦根研磨後的根粉浸泡在水中的飲品）被世界衛生組織在 2016年的報告中視為“對於健康是可接受的，並且只有低風險危害” 。[4] 避免增加風險：然而，食用有機溶劑萃取的卡瓦製劑 (常見的有機溶劑有乙醚、二氯甲烷、苯、四氯甲烷、氯仿等) 或 由劣質卡瓦所萃取的產物 可能與不良健康結果（包括潛在的肝毒性）風險增加有關。[5][6][7] 卡瓦被認為會傷害肝臟，其中之一是因為其涉及：卡瓦與某些影響肝臟的藥物及酒精的相互作用。肝酶可以分解其他藥物。但卡瓦會阻礙肝酶，防止肝酶分解其他藥物，導致它們積聚並損害肝臟。因此，沒有肝損傷的人 和 不服用影響肝臟的藥物的人 可能能夠以適當的劑量安全地使用卡瓦酒約一至兩個月。[8] 運用方式 斐濟、湯加、薩摩亞等地均為常見的嗜好品。其根用於製成可作為鎮靜劑和麻醉劑的飲料，具體做法是將其根乾燥，搗成粉狀，與水混勻，或直接與水共搗，製成濕漉的泥水狀液體便可。飲用時，口中多有麻痹感，之後有醉酒樣的酩酊感。 劑量：如果以標準含有 3%～20% kavalactone 的卡瓦根粉為基準，並且，kavalactone 一天不超過 250毫克的建議量，其一天標準的卡瓦
via GBIF · Kew POWO
Museum specimens
- Specimen records
- 513
- With media
- 363
- Family
- Piperaceae
- Collections
- CAS, POM, MICH, US, NY, ANSP
- Recorded in
- United States, American Samoa, Fiji, Micronesia, Federated States Of
Wikidata facts
- Instance of
- taxon
- Subclass of
- useful plant
- Parent taxon
- Piper
- Image
- Youngkava.jpg
- Has use
- psychoactive drug
Show 8 more facts
- Commons category
- Piper methysticum
- taxon name
- Piper methysticum
- taxon rank
- species
- topic's main category
- Category:Kava
- Commons gallery
- Piper methysticum
- taxon common name
- 卡瓦胡椒
- short name
- P. methysticum
via Wikidata · CC0
~38 min read
Encyclopedic overview
40 sectionsContents
- History and common names
- Characteristics
- Cultivars
- Noble and non-noble kava
- Growing regions
- Relationship with kawakawa
- Composition
- Pharmacology
- Constituents
- Pharmacodynamics
- Detection
- Pharmacokinetics
- Preparations
- Traditional preparation
- Supplements and pharmaceutical preparations
- Concerns
- Kava culture
- Kava bars
- Effects of consumption
- Long-term effects
- Toxicity, safety, and potential side effects
- General observations
- Threshold intake levels for adverse effects
- Effects on the liver
- Other adverse reactions
- Potential interactions
- Kava dermopathy
- Research
- Traditional medicine
- Regulation
- Australia
- Europe
- New Zealand
- Canada
- Singapore
- United States
- Vanuatu
- See also
- References
- External links
Kava or kava kava (Piper methysticum: Latin 'pepper' and Latinized Greek 'intoxicating') is a plant in the pepper family, native to the Pacific Islands. The name kava is from Tongan and Marquesan, meaning 'bitter'. Kava can refer to either the plant or a psychoactive beverage made from its root. The beverage is a traditional ceremonial and recreational drink from Polynesia, Micronesia, and Melanesia. Nakamals and kava bars exist in many countries. Traditional kava is made by grinding fresh or dried kava root, mixing it with water or coconut milk, and straining it into a communal bowl. Outside the South Pacific, kava is typically prepared by soaking dried root powder in water and straining it. It is consumed socially for its psychoactive effects, comparable to those produced by alcohol but without significant cognitive impairment or addiction risk. Kava also produces a numbing sensation in the mouth.
Kava consists of sterile cultivars clonally propagated from its wild ancestor, Piper wichmanii. It originated in northern Vanuatu, where it was domesticated by farmers around 3,000 years ago through selective cultivation. Historically, the beverage was made from fresh kava; preparation from dry kava emerged in response to the efforts of Christian missionaries in the 18th and 19th centuries to prohibit the drinking of kava.
Excerpted from Wikipedia’s “Piper methysticum” article, available under the CC BY-SA 4.0 licence.