Katuki (Picrorhiza Kurroa Royle Ex Benth.): A Comprehensive Review of Its Ayurvedic Significance Phytochemistry Pharmacological Potential and Conservation

Abstract

Katuki (Picrorhiza kurroa Royle ex Benth.) is an important Himalayan medicinal herb, famous in Ayurveda for its bitter taste and traditional uses in diseases related to liver, gastrointestinal tract, skin and metabolic processes. It belongs to family Plantaginaceae and is mainly associated with the high altitude habitats of the Himalayan region. The medicinal importance of this plant has attracted significant scientific interest, especially due to the presence of iridoid glycosides picroside-I and picroside-II which are among the major bioactive constituents of this plant. Other phytochemical groups reported include cucurbitacins, phenolic compounds, flavonoids and associated secondary metabolites. The present review is aimed to critically review the ayurvedic importance, botanical identity, phytochemical composition, pharmacological activities, safety issues and conservation challenges of P. kurroa. The literature on its traditional uses, experimental pharmacology, clinical research, phytochemical standardization, cultivation and conservation has been reviewed. Recent studies have reported hepatoprotective, antioxidant, anti-inflammatory, immunomodulatory, antimicrobial and many other biological activities . However, the strength of evidence is highly variable between indications and data from laboratory and animal studies cannot be extrapolated directly to clinical efficacy in humans. It is more difficult to compare because of differences in plant authentication, extraction procedures, chemical composition, and study design.