Kava or kava kava is a crop of the Pacific Islands. The name kava is from Tongan and Marquesan, meaning ‘bitter’; other names for kava include ʻawa, ʻava, yaqona, sakau, seka, and malok or malogu.
In small doses, the effects of kava include muscle relaxation, sleepiness and feelings of wellbeing. However, long-term use of kava can lead to a range of health problems, including malnutrition, weight loss and apathy.
Kava is a depressant drug, which means it slows down the messages travelling between the brain and the body. Kava is made from the root or stump of the kava (Piper methysticum) shrub. Kava comes in different forms including: brownish-coloured drink.
- Kava is native to the islands of the western Pacific and is a member of the pepper family.
- Pacific islanders have used kava for thousands of years as a medicine and for ritual purposes.
- Today, kava is promoted as a dietary supplement for anxiety, insomnia, and other conditions.
Research has suggested that kava kava may cause liver damage. It appears to be hepatotoxic, meaning that it can damage liver cells. Because of this, authorities in several countries, including Canada, Great Britain, and Germany, have restricted or banned kava kava.
A one-time unintentional dose of kava is almost always safe. However, there are many long-term health effects from regular and chronic use. Long-term toxicity with kava tends to be liver damage, irritation of the stomach, kidney injury, shortness of breath, disorientation, and hallucinations.
