Parpataka
Fumaria parviflora
Parpataka (Fumaria parviflora) is a plant used in Ayurveda. Bitter principles stimulate digestive secretions providing local GI effects. Hepatoprotective activity is partly mediated through portal circulation, with efficient first-pass hepatic uptake being therapeutically beneficial.
| Botanical name | Fumaria parviflora |
|---|---|
| Identity source | Ayurvedic Pharmacopoeia of India, Part I, Vol. IV: PARPATA (Whole Plant) |
| Also called | Mollugo cerviana (L.) Ser. (nomenclatural synonym) Fumaria indica (Hausskn.) Pugsley (nomenclatural synonym) Oldenlandia corymbosa L. (regional usage) Rungia repens Nees (reported in the literature) |
| Family | Papaveraceae · other entries in this family |
| Order | Ranunculales |
| Taxon identifiers | GBIF 5334215 · Wikidata Q162178 · NCBI Taxonomy 1464625 |
Names and identification
| Language | Name |
|---|---|
| English | Parpataka |
Ayurvedic pharmacology (Dravyaguna)
| Property | Value | Description |
|---|---|---|
| Rasa (Taste) | Tikta | Primary taste |
| Guna (Quality) | Laghu | Physical quality |
| Virya (Potency) | Sheeta | Heating/Cooling effect |
| Vipaka (Post-digestive) | Katu | Post-digestive effect |
Dosage forms and preparation
Dosage Forms: Churna (whole herb powder), Kwatha (decoction), Capsule, Tablet, Swarasa (fresh juice), Hima (cold infusion)
Standard Dosage: 1-3 g dried powder twice daily; 15-30 mL decoction twice daily; 10-20 mL cold infusion; 500-750 mg standardized extract daily
Bioavailability: Swertiamarin and other secoiridoid glycosides from Parpataka (Fumaria indica/Oldenlandia corymbosa) show moderate oral bioavailability (25-40%). Bitter principles stimulate digestive secretions providing local GI effects. Hepatoprotective activity is partly mediated through portal circulation, with efficient first-pass hepatic uptake being therapeutically beneficial. Fumaric acid derivatives are well absorbed (>60%).
Optimal Timing: Cold infusion (Hima): morning on empty stomach for liver and fever conditions. Decoction/powder: before meals for digestive and hepatic benefits.
Standardized Extract: Parpataka whole herb extract (8:1) standardized to swertiamarin >1.5% (if Fumaria species) or total alkaloids >0.5% (fumarine for Fumaria indica). HPTLC fingerprint mandatory for species confirmation.
Shelf Life: Dried herb: 12-18 months; Powder: 12-18 months; Extract: 24 months; Capsules: 24 months; Cold infusion: prepare fresh daily
Storage: Dried herb and powder: airtight containers, below 25 deg C, RH <55%, protected from light. Extracts: amber containers, below 25 deg C. Fresh juice and cold infusion: refrigerated, consume within 24 hours.
Marker Compounds: Swertiamarin (species-dependent), Fumarine, Fumaric acid, Protopine, Cryptopine, Oleanolic acid, Ursolic acid, Caffeic acid
Extraction Methods
- Aqueous decoction
- Cold water infusion (Hima, overnight maceration)
- Hydroalcoholic extraction (50-60% ethanol)
- Methanol extraction for secoiridoid profiling
- Fresh juice expression
Synergistic Combinations
- Guduchi (hepatoprotective and fever management)
- Kutaki (liver protection and cholagogue action)
- Nimba (blood purification and skin health)
- Bhumyamalaki (hepatoprotective combination)
- Chirayata (anti-pyretic and bitter tonic synergy)
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