Difference between revisions of "Yapana basti"

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 +
{| class="wikitable"
 +
|+'''Table no.1: Difference in Yapana basti, Anuvasana Basti and Niruha  Basti'''
 +
!'''Yapan  basti'''
 +
!'''Anuvasana  basti'''
 +
!'''Niruha  basti'''
 +
|-
 +
|Mild  (mrudu) in nature
 +
|It can  be mild (mrudu) or sharp (tikshna)  based on ingredients
 +
|Sharp  (Tikshna) in nature
 +
|-
 +
|It  leads to purification (shodhana) and nourishment (brimhana) at same time.
 +
|It mainly  leads to nourishment (brimhana).
 +
|Mainly  for purification (shodhan) purpose.
 +
|-
 +
|Mamsa,  asthi and majjagat dhatu related diseases are treated by giving yapana basti
 +
|Vata  vyadhi and depletion related disorders (apatarpanottha roga) can be treated by  giving anuvasana basti
 +
|Vata vyadhi  and over nutrition related disorders (santarpanottha roga) are treated by  giving niruha basti
 +
|-
 +
|Can be  administered in healthy individual
 +
|Can be  administered in healthy individual by less dose
 +
|Mostly  can’t be given in healthy person
 +
|-
 +
|Single  yapana basti is given
 +
|Combination  with niruha gives more results
 +
|Always  combine with anuvasana
 +
|-
 +
|Basti  retention time is more than niruha
 +
|Basti  retention time is 3 hours
 +
|Retention  time is 48 minutes
 +
|}
 +
{| class="wikitable"
 +
|+'''Ingredient described in different context:'''
 +
!'''Charak  Samhita(12)'''
 +
!'''Sushrut  Samhita(1)'''
 +
!'''Ashtang  hruday(2)'''
 +
|-
 +
|Jaggery  (guda)
 +
|Mustadi  Rajyapan basti
  
 +
(su.chi.38/103)
 +
|Honey  (Madhu)
 +
|-
 +
|Ghee (ghrita)
 +
|Medicinal  decoction (mustadi kwath)
 +
|Oil (Tail)
 +
|-
 +
|Oil (taila),  medicated paste (kalka)
 +
|Milk (ksheera)
 +
|Meat  soup(mamsa rasa)
 +
|-
 +
|Honey  (kshaudra)
 +
|Meat  soup(mamsa rasa)
 +
|Ghee (ajya)                                                        
 +
|-
 +
|Medicated  milk
  
 +
(siddha  ksheera)
 +
|Medicated  paste (kalka)
 +
|Medicated  paste (ghana kalka)
 +
|-
 +
|Meat  soup (mamsa rasa)
 +
|
 +
|Musle  fat    (Vasa)(prasut)
 +
|-
 +
|Amlakanji  (sour fermented liquid)
 +
|
 +
|
 +
|}
 +
{| class="wikitable"
 +
|+'''Pharmacological property of different ingredients of yapana basti:'''
 +
!'''Sr no'''
 +
!'''Contents'''
 +
!'''Sanskrit  name'''
 +
!'''Rasa'''
 +
 +
'''(taste)'''
 +
!'''Veerya  (potency)'''
 +
!'''Vipaka'''
 +
 +
'''(post  digestion effect)'''
 +
!'''Guna'''
 +
 +
'''(properties)''' 
 +
!'''Chemical  constituents'''
 +
|-
 +
|1
 +
|Milk
 +
|Kshira
 +
|Madhura  (sweet)
 +
|Sheeta
 +
 +
(cold)
 +
|Madhura
 +
 +
(sweet)
 +
|Snigdha  (unctuous)
 +
 +
Sara  (moving)
 +
|Lactose
 +
 +
Lipid
 +
 +
Lieolinic  acid
 +
 +
Palmitic  acid
 +
|-
 +
|2
 +
|Honey
 +
|Madhu
 +
|Madhur
 +
 +
Kashay
 +
|Sheeta
 +
|Madhura
 +
|Sheeta,
 +
 +
Laghu,
 +
 +
Shukshma,
 +
 +
Vishada,
 +
 +
Ropana,
 +
|Glucose
 +
 +
Lactose
 +
 +
Vanallic  acid
 +
 +
Pinobanksin
 +
 +
Galangin
 +
|-
 +
|3
 +
|Meat  soup
 +
|Mamsa
 +
 +
rasa
 +
|Madhura
 +
|
 +
|Madhura
 +
|Guru
 +
|75% of water, 25%  of solids. Solids:
 +
 +
20% of proteins,  5% of organic substances
 +
|-
 +
|4
 +
|Ghee
 +
|Ghruta
 +
|Madhura
 +
|Sheet
 +
|Madhura
 +
|Alpa
 +
 +
Abhishyandikari
 +
|Leonalic  acid,
 +
 +
Beutenolic  acid,
 +
 +
Lanosterol,
 +
|-
 +
|5
 +
|Rock  salt
 +
|Saindhav
 +
|Lavan
 +
|sheet
 +
|madhur
 +
|Laghu
 +
 +
Snigdha
 +
 +
Sukshma
 +
|Nacl
 +
|-
 +
|6
 +
|Oil
 +
|Taila
 +
|As per  its source
 +
|Ushna
 +
|As per  its source
 +
|Tikshna,
 +
 +
Vyavayi,
 +
 +
Sukshma
 +
 +
 +
|Lipid
 +
 +
Folic acid, nicotinic  acid, planteose, pentosan
 +
|-
 +
|7
 +
|Jaggery
 +
|Guda
 +
|Madhura
 +
|Ushna
 +
|Madhur
 +
|Laghu,
 +
 +
Unabhishyandi
 +
|Sucrose
 +
 +
Fat
 +
 +
Protein
 +
 +
Ash
 +
|-
 +
|8
 +
|Fermented  alcohol based formulation
 +
|Amla  kanji
 +
|Amla
 +
|ushna
 +
|Amla
 +
|Laghu,
 +
 +
Tikshna
 +
|Fermented  chemicals
 +
|}
  
  

Revision as of 09:23, 18 September 2023

Cite.png

The word ‘yapana’ means to sustain or to maintain. The therapeutic enema (basti) intended for sustaining life is termed as ‘Yapana basti’. It is indicated in chronic and critical conditions like urolithiasis (ashmari), insanity (unmada), obstinate urinary diseases (prameha), abdominal distension (adhmana), vatarakta.[Cha.Sa. Siddhi Sthana 12/16] It is used for providing instant nourishment and strength. In current practices, yapana basti is mainly used in disease of shukra and asthi dhatu like infertility and lumbar spondylosis etc.. The present chapter deals with specific indications of yapana basti and its utility in current practices.

Contributors
Section/Chapter/topic Concepts/Basti/Yapana basti
Authors Kulkarni Gajanan1,
Deole Y.S. 2
Bhatt Hemisha2
Reviewer & Editor Basisht G.3
Affiliations 1 Consultant, Ayurveda Clinic, Pune, India
2 Department of Kayachikitsa, G. J. Patel Institute of Ayurvedic Studies and Research, New Vallabh Vidyanagar, Gujarat, India
3 Rheumatologist, Orlando, Florida, U.S.A.
Correspondence emails ayurgk@yahoo.co.in,
dryogeshdeole@gmail.com,
carakasamhita@gmail.com
Publisher Charak Samhita Research, Training and Development Centre, I.T.R.A., Jamnagar, India
Date of publication: August 25, 2023
DOI 10.47468/CSNE.2023.e01.s09.146

Etymology and derivation

The word ‘Yapana’ is derived from combination of ya + nich + lyut. ‘Yapya’ means to be expelled or to be discharged. [Monnier-Williams Sanskrit-English Dictionary, 1899]

Synonyms

Following words are synonymous to yapana.

  • Dharanam – to maintain [Su. Sa. Nidana Sthana 1/12]
  • Poshanam – to nourish [Su. Sa. Nidana Sthana 14/30]
  • Rog-shamanam – to pacify disease [ Su. Sa. Chikitsa Sthana 6/13]
  • Yatrakara- supporting journey of life [ Cha. Sa. Sutra Sthana 18/39]
  • The basti which promotes longevity of life is ‘yapana basti’ [Chakrapani on Cha. Sa. Siddhi Sthana 12/17]
  • Pranadharana- sustain viatality [Arundatta A.Hr. Kalpa Sthana 14/29]

Difference in Yapana and Anuvasana basti

Table no.1: Difference in Yapana basti, Anuvasana Basti and Niruha  Basti
Yapan basti Anuvasana basti Niruha basti
Mild (mrudu) in nature It can be mild (mrudu) or sharp (tikshna) based on ingredients Sharp (Tikshna) in nature
It leads to purification (shodhana) and nourishment (brimhana) at same time. It mainly leads to nourishment (brimhana). Mainly for purification (shodhan) purpose.
Mamsa, asthi and majjagat dhatu related diseases are treated by giving yapana basti Vata vyadhi and depletion related disorders (apatarpanottha roga) can be treated by giving anuvasana basti Vata vyadhi and over nutrition related disorders (santarpanottha roga) are treated by giving niruha basti
Can be administered in healthy individual Can be administered in healthy individual by less dose Mostly can’t be given in healthy person
Single yapana basti is given Combination with niruha gives more results Always combine with anuvasana
Basti retention time is more than niruha Basti retention time is 3 hours Retention time is 48 minutes
Ingredient described in different context:
Charak Samhita(12) Sushrut Samhita(1) Ashtang hruday(2)
Jaggery (guda) Mustadi Rajyapan basti

(su.chi.38/103)

Honey (Madhu)
Ghee (ghrita) Medicinal decoction (mustadi kwath) Oil (Tail)
Oil (taila), medicated paste (kalka) Milk (ksheera) Meat soup(mamsa rasa)
Honey (kshaudra) Meat soup(mamsa rasa) Ghee (ajya)                                                        
Medicated milk

(siddha ksheera)

Medicated paste (kalka) Medicated paste (ghana kalka)
Meat soup (mamsa rasa) Musle fat    (Vasa)(prasut)
Amlakanji (sour fermented liquid)
Pharmacological property of different ingredients of yapana basti:
Sr no Contents Sanskrit name Rasa

(taste)

Veerya (potency) Vipaka

(post digestion effect)

Guna

(properties)

Chemical constituents
1 Milk Kshira Madhura (sweet) Sheeta

(cold)

Madhura

(sweet)

Snigdha (unctuous)

Sara (moving)

Lactose

Lipid

Lieolinic acid

Palmitic acid

2 Honey Madhu Madhur

Kashay

Sheeta Madhura Sheeta,

Laghu,

Shukshma,

Vishada,

Ropana,

Glucose

Lactose

Vanallic acid

Pinobanksin

Galangin

3 Meat soup Mamsa

rasa

Madhura Madhura Guru 75% of water, 25% of solids. Solids:

20% of proteins, 5% of organic substances

4 Ghee Ghruta Madhura Sheet Madhura Alpa

Abhishyandikari

Leonalic acid,

Beutenolic acid,

Lanosterol,

5 Rock salt Saindhav Lavan sheet madhur Laghu

Snigdha

Sukshma

Nacl
6 Oil Taila As per its source Ushna As per its source Tikshna,

Vyavayi,

Sukshma


Lipid

Folic acid, nicotinic acid, planteose, pentosan

7 Jaggery Guda Madhura Ushna Madhur Laghu,

Unabhishyandi

Sucrose

Fat

Protein

Ash

8 Fermented alcohol based formulation Amla kanji Amla ushna Amla Laghu,

Tikshna

Fermented chemicals






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References

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