Kava and the Liver

Research studies done in Europe claim adverse effects and hepatotoxicity. However, there is no research to confirm that noble kava, consumed traditionally by straining the root, causes adverse reactions or liver damage. Noble kava is the most common and safest “every day” kava with very little side effects. You will find that most kava root powder sold online and at kava bars is noble kava. Tudei kava is stronger in kavalactone % and effect, but has a higher chance negative side effects that can last for “two-days”, hence the name “tudei”. Effects such as nausea, headache, fatigue, brain fog, liver stress/damage may occur. Research states tudei kava and extracted kava products (concentrates, supplements, or tinctures) can be harmful to the liver due to high concentrations of harmful flavokavains (2).

With the quickly expanding support of kava across the globe, we are seeing more unique and more potent kava products every day. Because there are no FDA regulations on these products, we can't be sure they are extracted properly and that they are using noble kava varieties. Before buying kava or kava products, clarify that the kava is indeed noble kava by asking to see the lab analysis. Avoid using any kind of supplement, tincture, concentrate, or extract due to the increased amounts of flavokavains, especially if you can’t confirm it’s noble kava. Sometimes less is more with kava, and we highly recommend consuming it the traditional way to avoid negative effects on the body.

1) The Liver - An Amazing Organ. (2022). Retrieved 4 April 2022, from https://badgut.org/information-centre/a-z-digestive-topics/the-liver-an-amazing-organ/

2) Zhou P, Gross S, Liu JH, et al. Flavokawain B, the hepatotoxic constituent from kava root, induces GSH-sensitive oxidative stress through modulation of IKK/NF-kappaB and MAPK signaling pathways. FASEB J. 2010;24(12):4722-4732. doi:10.1096/fj.10-163311

Kava 101

Kava (piper methysticum) is a shrub that grows in the tropical islands of Vanuatu, Hawai’i, Fiji, Tonga, Somoa, Soloman islands, and Pohnpei. It is thought to originate on the islands of Vanuatu or Papua New Guinea. Kava has been consumed for thousands of years for ceremonial, medicinal, and social purposes.

The plant consists of three parts: 1) leaves, 2) stem/stem peelings, 3) roots/rhizomes. As seen in the infographic below, the roots and rhizomes are the part most widely used and safest for consumption. The roots are usually made into a dry powder or fresh ground roots, which is then turned into a beverage by kneading the roots in water.

The flavor of the kava beverage can vary depending on the origin and variety of the kava, as well as if it’s dried or fresh root kava being brewed. The main basal root tends to have a less strong, lighter flavor and is lower in kavalactone % (strength). The smaller, lateral roots tend to have a stronger, more peppery flavor and are usually higher in kavalactone %. Other flavors include: earthy, cucumber-like, nutty, creamy, spicy, piney, and bitter.

(1)

Noble kava is the most common and safest “every day” kava with very little side effects. You will find that most kava root powder sold online and at kava bars is noble kava. Tudei kava is stronger in kavalactone % and effect, but has a higher chance negative side effects that can last for “two-days”, hence the name “tudei”. Effects such as nausea, headache, fatigue, brain fog, liver stress/damage may occur.

Research states tudei kava can be harmful to the liver due to high concentrations of potentially harmful compound flavokavains (2). Tudei varieties pose even more danger if used in concentrates, supplements, or tinctures. Few research studies done in Europe claim adverse effects and hepatotoxicity. With further analysis, the kava in the studies were manufactured, and likely non-noble varieties being used. There is no research to confirm that noble kava, consumed traditionally as a root, causes adverse reactions or liver damage.

(3)

Each kava variety has a chemotype, a set of 6 numbers associated with varying physiological side effects. These numbers represent dominant compounds, known as kavalactones. There are 18 known kavalactones, with 6 main kavalactones making up the kava we consume. The chemotype can tell us if the variety is more uplifting or sedating.

1) Desmethoxyyangonin (DMY) can produce dopamine and increase serotonin, producing euphoric effects.

2) Dihydrokavain (DHK) influences GABA receptors, relaxing your nervous system.

3) Yangonin (Y) and 4) Kavain (K) work on CNS to produce relaxing and calming effects, and help get a good night’s sleep

5) Dihydromethysticin (DHM) and 6) Methysticin (M) increase serotonin in the brain.

Tudei varieties are high in DHK and FKB and should not be consumed often or in large amounts as they can be hepatotoxic. Noble kava will often have kavain (4) or methysticin (6) within the first three numbers. Which can provide relaxing effects with minimal side effects. Tudei kava will start with DHM (5) or DHK (2), which provides a more sedating effect that can have side effects that can last a couple days (hence “tudei”).

1 & 3) Fu, Dong & Ramzan, Iqbal. (2015). Use of Kava as a Phytotherapeutic Agent and Kava-Related Hepatotoxicity. 10.1002/9781119006039.ch13.

2) Zhou, Ping et al. “Flavokawain B, the hepatotoxic constituent from kava root, induces GSH-sensitive oxidative stress through modulation of IKK/NF-kappaB and MAPK signaling pathways.” FASEB journal : official publication of the Federation of American Societies for Experimental Biology vol. 24,12 (2010): 4722-32. doi:10.1096/fj.10-163311