Kakatikta
Kakatikta is a substance used in the Ayurvedic materia medica. Contains bitter principles, flavonoids, and terpenoids typical of its botanical family. Traditional decoction preparation is the standard route. Bitter taste receptors (T2Rs) are activated in GI tract, mediating digestive stimulation independent of systemic absorption.
Names and identification
| Language | Name |
|---|---|
| English | Kakatikta |
Ayurvedic pharmacology (Dravyaguna)
| Property | Value | Description |
|---|---|---|
| Rasa (Taste) | Tikta | Primary taste |
| Guna (Quality) | Laghu, Tikshna | Physical quality |
| Virya (Potency) | Ushna | Heating/Cooling effect |
| Vipaka (Post-digestive) | Katu | Post-digestive effect |
What is it made of?
Mineral/Elemental Profile
- Primary component: Mineral-derived preparation
- Note: Composition varies by specific preparation method
Analytical Methods: XRD, ICP-OES, SEM-EDS
Dosage forms and preparation
Dosage Forms: Churna (powder), Kashayam (decoction), Capsule
Standard Dosage: 3-5g powder twice daily; 30-60ml decoction
Bioavailability: Limited modern pharmacokinetic data for this less commonly studied herb. Contains bitter principles, flavonoids, and terpenoids typical of its botanical family. Traditional decoction preparation is the standard route. Bitter taste receptors (T2Rs) are activated in GI tract, mediating digestive stimulation independent of systemic absorption.
Optimal Timing: Before meals for digestive stimulation; bitter taste is considered therapeutically important in Ayurveda (Tikta Rasa)
Standardized Extract: No standardized extract established. Aqueous or hydroalcoholic extract with HPTLC fingerprint for identification.
Shelf Life: 2 years (powder); 2 years (capsule)
Storage: Cool, dry place below 25°C, protected from moisture. Airtight containers.
Marker Compounds: Bitter principles (quantified by bitterness value assay), Flavonoids (general profiling), Alkaloids (if present), Beta-sitosterol
Extraction Methods
- Aqueous decoction (traditional)
- Hydroalcoholic extraction (50:50 to 60:40)
- Methanol extraction for phytochemical profiling
Synergistic Combinations
- With Chitraka for digestive fire (Agni deepana)
- With Kutaki for hepatoprotective action
- With Guduchi for antipyretic and immunomodulatory effects
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