When formulation procedures strongly matter: a case study of ayahuasca use in Centro Luz Divina, Piedade, São Paulo, Brazil

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dc.citation.issue1pt_BR
dc.citation.volume42pt_BR
dc.contributor.authorFonseca, Arilton Martins [UNIFESP]
dc.contributor.authorRodrigues, Eliana [UNIFESP]
dc.contributor.authorLatteshttp://lattes.cnpq.br/6721302687122326pt_BR
dc.coverage.spatialAraraquara, SPpt_BR
dc.date.accessioned2021-05-07T17:27:37Z
dc.date.available2021-05-07T17:27:37Z
dc.date.issued2021-03
dc.description.abstractObjectives: The objectives of this study were (a) to describe the history of the formation of the Centro Luz Divina (CLD), Piedade, São Paulo, (b) to describe the plants and recipes involved in making ayahuasca, and (c) to provide information for future chemical and pharmacological studies of ayahuasca. Methods: During the 578 hours of fieldwork between 2017 and 2019, 10 interviewees were interviewed (two priests and eight CLD leaders). The methods and techniques from cultural anthropology were used to conduct a snowball sampling to select respondents and record data through unstructured interviews, participant observation and field diaries. Data on the history of the CLD’s formation, plants and beverage recipes were recorded. The plants were dry collected and deposited at the UNIFESP Herbarium. Results: The history of the formation of the CLD, which was founded in 2002, was detailed. This center produces several recipes of the ayahuasca beverage during rituals named feitios in Portuguese by using the plants Psychotria viridis and Banisteriopsis caapi. The process of making two of these recipes was detailed in the present study, and they are the “First Degree beverage” and “Second Degree beverage”, which vary in preparation time, concentration, diversity and amount of the plant used and may lead to different “potencies of the beverage”, according to the interviewees' reports. From a pharmacological point of view, higher degree beverages are probably richer beverages from the chemical and pharmacological perspectives. Conclusion: Ayahuasca recipes produced at the CLD may have different “potencies”. However, future chemical and pharmacological investigations should consider these and other types of ayahuasca found in other Daimist centers in their protocols since many studies suggest the use of the substances in this beverage for treating Parkinson’s, anxiety, depression, and other ailments, as described in the scientific literature.pt_BR
dc.description.sponsorshipNão recebi financiamentopt_BR
dc.format.extent1-14pt_BR
dc.identifierhttps://rcfba.fcfar.unesp.br/index.php/ojs/article/view/720pt_BR
dc.identifier.citationpt_BR
dc.identifier.doihttps://doi.org/10.4322/2179-443X.0720pt_BR
dc.identifier.issn2179-443Xpt_BR
dc.identifier.urihttps://repositorio.unifesp.br/handle/11600/60972
dc.languageengpt_BR
dc.publisherFaculdade de Ciências Farmacêuticas - Universidade Estadual Paulista Júlio de Mesquita Filhopt_BR
dc.relation.ispartofRevista de Ciências Farmacêuticas Básica e Aplicadapt_BR
dc.rightsinfo:eu-repo/semantics/openAccesspt_BR
dc.subjectAlkaloidspt_BR
dc.subjectAyahuascapt_BR
dc.subjectEthnographypt_BR
dc.subjectEthnopharmacologypt_BR
dc.subjectMedicinal plantspt_BR
dc.titleWhen formulation procedures strongly matter: a case study of ayahuasca use in Centro Luz Divina, Piedade, São Paulo, Brazilpt_BR
dc.typeinfo:eu-repo/semantics/articlept_BR
unifesp.campusInstituto de Ciências Ambientais, Químicas e Farmacêuticas (ICAQF)pt_BR
unifesp.departamentoNão se aplicapt_BR
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