Piper methysticum (Kava) root is consumed in a wide range of Pacific Ocean societies, from coastal areas of New Guinea to Polynesian Hawaii. Kava drinking was an integral part of the religious, social, political and economic life of Pacific islands societies. Kava was also used as an important ingredient in the traditional medicine of many Pacific Islands societies. Kava beverage was regarded as having sedative activity, able to soothe the nerves, relax the mind and body, induce refreshing sleep and to ease the pain. Kava lactones have demonstrated sedative and anxiolytic activity in clinical trials. In addition to sedative activity, Western traditional indications of Kava (dried root, infusion, and aqueous ethanol extract) include infection and inflammation of the genitourinary tract, neuralgia, bronchitis, dyspepsia, dysmenorrhoea and rheumatism. A major constituent of Kava root is the resin which contains kava lactones. The major kava lactones are kavain, dihydrokavain, methysticin, dihydromethysticin, yangonin, and desmethoxyyangonin. Other constituents include flavokavins and chalcone pigments. Extracts are often standardized for kava lactone content.