Katuki Rhizome: Botanical Description, Benefits & Uses
Experience the wonders of Katuki, a herbaceous plant with potent medicinal properties. Learn about its botanical features, traditional uses, and therapeutic benefits. Explore the rich heritage of this herb that thrives in the Himalayan regions and discover how its rhizome is treasured for its various applications in natural medicine.
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Bhedana- Katuki, Eranda Dr Divya Khare Asst prof. Dept of Dravyaguna, KAHER s Shri BMKAM, Belagavi
Katuki Botanical name:Picrorrhiza kurroa Family:Scrophulariaceae Vernacular names: Hindi- Kutki Malayalam- Kadukrohini Kannada- katukarohini Marathi Kalikutki English - Hellebore
Kataati varshati PittasravamVardhayati iti. Synonyms: Kandaruha, Matsyashakala, Chakrangi, Krishnabheda, Tikta, Katvi, Matsyapitta, Amaghni, Rohini, Katukarohini Classification in Ganas: Charakokta- Bhedaniya, Lekhaniya, Stanyashodhana, Prajasthapana, Balya, Sanjnasthapana Sushrutokta- Patoladi, Pippalyadi, Mustadi Vagbhatokta- Haritakyadi
Habitat: Grows in Himalayan regions from Kashmir to Sikkim at the height of 7,000 to 14,000 feet. Morphology: A creeping herb, spreads by stolons, a whorl of radical leaves arises from the tip. Root- primary root grows upto 38 cm, many secondary roots arise from rhizome. Shoot- represented by stolon and underground rhizome which bear leaves and flowering scape Leaves- oval, sharp apex, flat, serrate Inflorescence- indeterminate spike forming more or less a triangular head Fruit- Capsule, 1-15 cm long, oval shaped Seed- extremely small, 1 mm long, 1 mm wide
Useful part- Rhizome Straight or slightly arched, cylindrical, 12 cm long, 4-10 mm in diameter Outer surface grey or creamish brown in color Bears impressions of round root scars and numerous scales Rhizome terminates in a scaly leaf, bed or stem Transversely cut surface of rhizome shows a smooth dark brown surface with large creamish vascular bundles arranged in a prominent broken ring. On breaking it becomes short pieces and black powders spread around, having a faint odour which is disagreeable. Taste is very bitter.
Properties Rasa-Tikta Guna- Ruksha, Laghu Virya- Sheeta Vipaka- Katu Doshaghnata- Pitta-Kapha hara Karma- Bhedana, Dipana, Jwaraghna, Krimihara, Shwasahara, Kasahara, Dahahara, Kushtaghna, Vishamajwaraghna, Arshoghna Indications- Kamala, Yakritvikara, Vibandha, Hridroga, Jwara, Vishamajwara, Prameha, Shwasa, Kasa, Daha, Kushta, Krimi, Arshas, Raktavikara
Amayika Prayoga In pittaja kushta- lepa of priyangu, katuki, renuka, indrayava, ativisha, sevya and chandana. In stanya dushti- katukarohini kashaya internally. In Pittaja Hridroga- Kalka of Katuki and Yashtimadhu- internally with sharkara and jala.
Part used Rhizome Dosage- Churna 3-6 gm Formulations: Arogyavardhini vati, Katukarohini churna, katukadi kashaya, katukamaladi kashaya Chemical constituents: Iridoid bitter substances, Picroside 1, Picroside 2, Kutkoside (Glycoside), Kutkin, Picrorhizin, Vanillic acid.
Research updates Antioxidant and antineoplastic activity Picrorrhiza extract in Diabetes mellitus- streptozotocin induced DM in rats. Effect of Picrorrhiza kurroa treatment on antiproliferative response and hepatic antioxidant enzymes
Eranda Botanical name: Ricinus communis Family: Euphorbiaceae Vernacular names: Hindi- Erand Malayalam- Chittamanakku Kannada- Haralu Marathi Erand English Castor plant Nirukti-Aasamantaat irayati kshipati apasarayati vayumiti eram erandam beejamasya.
Synonyms: Vardhamana, Uttanapatraka, Gandharvahasta, Panchangula, Hastiparnaka, Deerghadanda, Aamanda, Vyadambaka, Vyaghrapuccha, Chitrabeeja, Vatari, Shulashatru Classification in Ganas: Charakokta- Bhedaniya, Swedopaga, Angamarda prashamana Sushrutokta-Vidarigandhadi Vagbhatokta- Guduchyadi
Morphology A tall glabrous annual shrub Stem erect herbaceous above and woody below, cylindrical, branched, solid Leaf- alternate, broad, palmately lobed and veined, lobes usually 7-8, simple, serrate, acute, gland dotted, green or reddish, petiolate, with multicostate reticulate venation. Inflorescence- a terminal raceme Flower- Monoecious, female flowers hypogynous, bracteate, pedicellate and incomplete, male towards the lower portion of the inflorescence and female towards the upper portion. Fruit- oblong, explosively dehiscent, 3 seeded capsule, green-grey, covered with short or long fleshy prickles Seed- Carunculate, oblong, 1-1.5 cm long, smooth mottled surface, hard crustaceous testa, endosperm is oily
Properties Rasa- Madhura, Katu, Kashaya Guna-Tikshna, Guru, Snigdha Virya- Ushna Vipaka- Madhura Doshaghnata-Tridoshahara Karma- Mula-Vrishya, Vatahara, Shulaghna, Shothahara, Jwaraghna Beeja/ Taila- Bhedana, Dipana, Shulaghna, Arshoghna, Udararogahara, Krimighna, Mutrakricchrahara Indications- Shula- kati, basti, shira, Amavata, Gridhrasi, Pakshaghata, Shotha, Jwara, Gulma, Anaha, Kushtha
Amayika Prayoga Amavata- Eranda taila Parshwashula- Eranda moola kwatha with Yava kshara Vibandha- Eranda taila with double quantity of triphala kashaya or milk In Udara- Eranda taila In shula- Kwatha of shunthi and eranda mixed with hingu and saindhava lavana will relieve shula immediately
Part used Moola, Beeja, Patra Dosage-Taila 20-40 ml Kashaya 50-100 ml Churna 3-6 gm Formulations: Eranda saptaka kwatha, Rasna erandadi kashaya, Eranda phala payasa, Eranda kshara Chemical constituents: Recinine (Alkaloid), Ricin (toxic substance), Fixed oil, starch, mucilage
Research updates Ricin toxin A- a potential candidate for cancer chemotherapy in the form of immunotoxins Invitro antioxidant and antibacterial activities Antimicrobial activity of essential oil Antibacterial property in fermented seed extracts of ricinus communis Antidiabetic activity in ethanolic extracts of roots
