Kawakawa (Piper excelsum) has food, medicinal and cultural importance to the indigenous Māori people of New Zealand, and is being incorporated into a range of commercial food and therapeutic products, including tea. In this study, the chemical compositions of kawakawa fresh leaves, dried leaves for tea, and hot brewed tea, were analysed and compared. The key metabolites were diayangambin, elemicin, myristicin, unidentified lignans and amides. The safety of brewed tea and tea leaves were evaluated in 8 week old Sprague Dawley rats in a 14 day acute study followed by a 28 day subacute study. In the 14 day study, the rats received the equivalent of 1, 2, 3 or 4 cups of kawakawa tea, and the rats in the 28 day study received daily doses that were equivalent to 4 cups per day. There were no adverse effects observed in the rats, and body weights and food intakes were not significantly different between the control and the kawakawa treated animals. There were small differences in organ weights, biochemical and haematology parameters observed in the rats given the kawakawa tea. In conclusion, the consumption of kawakawa tea could be considered safe within the conditions used in this study.
Keywords: Amide; Kawakawa; Leaves; Lignin; Native; Safety evaluation.
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