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Yapana basti (view source)

Revision as of 09:23, 18 September 2023

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{| class="wikitable"
 +
|+'''Table no.1: Difference in Yapana basti, Anuvasana Basti and Niruha  Basti'''
 +
!'''Yapan  basti'''
 +
!'''Anuvasana  basti'''
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!'''Niruha  basti'''
 +
|-
 +
|Mild  (mrudu) in nature
 +
|It can  be mild (mrudu) or sharp (tikshna)  based on ingredients
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|Sharp  (Tikshna) in nature
 +
|-
 +
|It  leads to purification (shodhana) and nourishment (brimhana) at same time.
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|It mainly  leads to nourishment (brimhana).
 +
|Mainly  for purification (shodhan) purpose.
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|-
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|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
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|Can be  administered in healthy individual by less dose
 +
|Mostly  can’t be given in healthy person
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|-
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|Single  yapana basti is given
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|Combination  with niruha gives more results
 +
|Always  combine with anuvasana
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|-
 +
|Basti  retention time is more than niruha
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|Basti  retention time is 3 hours
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|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)
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|Oil (Tail)
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|-
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|Oil (taila),  medicated paste (kalka)
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|Milk (ksheera)
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|Meat  soup(mamsa rasa)
 +
|-
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|Honey  (kshaudra)
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|Meat  soup(mamsa rasa)
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|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'''
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!'''Rasa'''
 +
 +
'''(taste)'''
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!'''Veerya  (potency)'''
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!'''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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