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Drug info - Cannabinoid activity of Kanna!

Discussion in 'Ethnobotanicals' started by Porvata, Sep 9, 2010.

  1. Porvata

    Porvata Titanium Member

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    Male from Connecticut, U.S.A.
    This came out earlier this year. Here's the abstract and the article is linked below.

    Isn't fermented kanna typically considered preferable? From what this article suggests it's the other way around!

    Full article - http://docs.google.com/viewer?a=v&q=cache:gjXCg5vbXdoJ:www.ifrj.upm.edu.my/17%2520%2802%29%25202010/IFRJ-2010-349-355_Alfi_Netherlands_%28S%29%255B1%255D.pdf+alkaloid+cannabinoid+activity&hl=en&gl=us&pid=bl&srcid=ADGEEShthULmUFy66uM99yiQ7iQf5GaIuLuaLbw6C8xpnRX5WeZWhuxRS3nEbxlits5NMlKBLpB-Erii-23pQrUnmx0169X-cmcTLJYuY5gVY_xg04fBsSmvfnDXd0TXC1qF0D6Y9Mvl&sig=AHIEtbRoERyIf8fV5zqhDtkXvlB78cyIcw
     
  2. Erumelithil

    Erumelithil Newbie

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    Male from ireland
    SWIM is currently growing some Sceletium Tortuosum plants so this thread is very interesting to him.
    SWIM has never tried Kanna before, so naturally SWIM wants to know, "to ferment, or not ferment... that is the question!"

    Hopefully some people with more knowledge will post on this.
     
  3. Porvata

    Porvata Titanium Member

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    Male from Connecticut, U.S.A.
    The GC-MS shows that kougoed, the traditional fermented form of Kanna contains primarily Mesembrine and Mesembrenone whereas the unprocessed plant material contains Mesembrine, Mesembrenone, Mesembrinol, and Mesembrinal. Based on this it seems that fermentation converts the other minor alkaloids, namely Mesembrinol and Mesembrinal into Mesembrenone or Mesembrine. The article mentions the possibility that the substance responsible for the cannabinoid activity which was seen most in unfermented material is possibly a result of a synergistic effect of the combination of the numerous alkaloids. At this point it's unclear if the synergistic effect is responsible or if a still unidentified substance is being broken down by fermentation. What is clear is that for cannabinoid effects unfermented is preferred, whereas empathogenic effects fermented might be ideal. Freshness of plant material is also something I'm curious about, as I'm wondering if they worked with dried material or fresh which could affect alkaloid concentrations.

    This find is fascinating, considering the fact that there aren't many known cannabinoids that occur in plants other than Cannabis. There are the N-acylphosphatidylethanolamines found in the oils of Peanut, Safflower, Olive and hempseed, although from what people have found with experimentation more pain-killing (CB2) effects have been noticed. NAPEs are also produced in the body as precursors to endocannabinoids so ingesting them from these oils probably increases levels of anandamide and other related compounds. The only other natural cannabinoids I can think of aside from anandamide in Cacao and the NAPEs are Falcarinol (CB1 antagonist) from Carrots and the alkylamides (CB2 agonists) from Echinacea. If a single compound is responsible for the CB1 activity from Kanna and is not structurally similar to anandamide and other endocannabinoids then that'd be pretty cool. :)
     
    Last edited: Sep 10, 2010