TOP MAORI BIOLOGIST TO STUDY RAKAU Koia has taken up a research position at the University of Waikato to carry out study after receiving a Health Research Council of New Zealand (HRC) Mãori health research postdoctoral fellowship valued at more than $425,000. Her study is one of 16 Mãori career development awards announced in the HRC’s latest funding round. Previously based at the University of Queensland, Koia has more than 15 years’ experience in molecular biology and biotechnology related to plant and food research. While in Queensland, she led the first largescale gene expression study to identify numerous genes involved in pineapple ripening and other important processes, such as those involved in anti-oxidant and vitamin C production. Now, with this HRC award, she is turning her attention to rongoã rãkau (Mãori herbal medicine) with known anti-diabetic properties. Koia says New Zealand’s indigenous flora is one of the most unique and diverse in the world, with many species of indigenous flora having rongoã or medicinal properties that Mãori have used for hundreds of years. She says as yet, New Zealand’s rich collection of flora, rongoã rãkau has not been clinically evaluated and tested for their use in treating type-2 diabetes. “Mãori herbal medicines have provided relief for many common ailments and chronic conditions over centuries where mãtauranga Mãori (traditional knowledge) holds significant importance. Given New Zealand’s unique indigenous flora, the plant vegetation foods, seeds, roots, nuts and fruits that formed the basis of traditional Mãori diet and rongoã rãkau seem worthwhile targets in a systematic search for anti-diabetic agents,” she says. Diabetes has doubled in New Zealand over the past 10 years from 125,000 cases to 250,000, with the majority of new diagnoses – 90% – type-2 diabetes. The number of Mãori with diabetes was low before European settlement; however today type-2 diabetes is 2.5 times more prevalent in Mãori compared with non- Mãori, with adaptation to a western style diet a contributing factor. Koia says she hopes to find new anti-diabetic agents in these natural products that stabilise blood glucose levels without the adverse side effects of current anti-diabetic drugs such as weight gain, heart failure and fluid retention. She says a vital part of this project will be safeguarding the mãtauranga Mãori for rongoã rãkau through active collaborations with rongoã rãkau practitioners and advisors, Mãori elders, and members of trust boards such as the governing body of rongoã Mãori, Te Kãhui Rongoã Trust. “I’m very grateful and honoured to receive this fellowship. I’m grateful for the opportunity it will provide to return home with my young whãnau and to give back to my whãnau, hapu and iwi. I look forward to contributing towards advancing rongoã rãkau and safeguarding mãtauranga Mãori for the betterment of our people as a whole in Aotearoa,” says Dr Koia. HRC Manager of Mãori Research Investment Stacey Pene says natural products are an important source for drug discovery, with an estimated 25% of all current prescription drugs derived from plants. “We’re delighted to have helped attract Jonni back to New Zealand through this career development funding. Her study will further advance her knowledge of rongoã rãkau as a means of benefiting Mãori health and help provide robust scientific and clinical research to identify and validate any active anti-diabetic agents that might be found,” Pene says. RONGOA Plant and food biologist Dr Jonni Koia (Tainui, Ngati Whawhãkia) is returning to New Zealand after many years across the ditch to investigate the potential of traditional Mãori herbal medicines to help combat type-2 diabetes. Flaxseed oil – coldpressed and made from the native New Zealand flax Horopito – the New Zealand pepper tree, with spicy citrus flavour Kawakawa - heartshaped leaves add a rich ripened forest aroma with a light minted flavour Piri Piri – chilli flavour containing potassium, manganese, iron and magnesium Karengo - seaweed used in its raw state, or dried and used to season Harakeke – seeds and oil used for flavouring and culinary purposes Kowhitiwhiti – watercress eaten raw or cooked, with a mild mustard flavour Akeake – native wood, leaves and seeds to make perfume and medicine. Pikopiko – bush asparagus, one of just seven wild fern varieties that is not carcinogenic, used as a signature garnish or vegetable
FT-Nov16
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