Kola

KOLA, or guru, Semen Colae (Pharmacopoeia), the seeds of the plant Cola vera Schumann and other species from the family Sterculiaceae, which are medium-sized trees growing in tropical Africa (along the Niger and Congo rivers); they are cultivated in the West and East Indies. The seeds, freed from their shell, are large, weighing up to 20 g. In their fresh state, they are light-colored, but later turn brown; they are odorless and have a faint taste. The active principles are caffeine (1–2.5%), theobromine (0.023–0.300%), and easily decomposable glycosides—kolanin (which yields caffeine upon decomposition) and kolatin (which does not yield caffeine); in addition, there is starch, sugar, and fatty oil. Since fresh nuts act better, it is believed that the preserved kolanin has the primary effect. In general, the composition of Kola is very complex, and there are contradictory indications in the literature. The seeds are often roasted like coffee and cocoa. They are used by the natives as a stimulating spice, and in medicine for neuralgias, migraines, against diarrhea, and as a diuretic for heart diseases and dropsy. The pharmacological action is determined by the presence of caffeine and theobromine. It is given in powders of 1.0–2.0 several times a day, in tincture (Tinctura Colae), or in the form of wine (Vinum Colae), or liquid extract (Extractum Colae fluidum) at 15–20 drops per dose, or in pills of 0.2. In large doses, Kola can cause poisoning: excitation of the nervous system, insomnia, vomiting, convulsions, and even paralysis. The measures for poisoning are the same as those for caffeine poisoning.