Microbial metabolism of kava lactones from Piper methysticum

Abstract

Piper methysticum Forst (Kava Kava) is a perennial herb of the family Piperaceae grown widely in the Pacific Islands. The South Pacific islanders have been using a beverage traditionally prepared from kava roots for thousands of years in social, recreational and ceremonial events, and also as a remedy for stress and anxiety. It has been used in traditional herbal medicine for treating gonorrhea, menstrual pain, tuberculosis, and respiratory tract infections. Phytochemical constituents in P. methysticum have been extensively studied, and its major ingredients are known as kava lactones, the lipophilic natural products in roots.