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<li style="font-weight:bold">Aahara : <span style="font-weight:normal">Yava (barley), godhuma (wheat), shali (rice), mudga (green gram), harenu, kulattha (horse gram), sauveeraka (type of fermented preparation), maireya (type of fermented preparation) , medaka (type of fermented preparation) , lashuna (garlic) , karanja shaka (Pongamia pinnata)</span></li>
<li style="font-weight:bold">Aahara : <span style="font-weight:normal">Yava (barley), godhuma (wheat), shali (rice), mudga (green gram), harenu, kulattha (horse gram), sauveeraka (type of fermented preparation), maireya (type of fermented preparation) , medaka (type of fermented preparation) , lashuna (garlic) , karanja shaka (Pongamia pinnata)</span></li>
<li style="font-weight:bold">Herbs: <span style="font-weight:normal">Patha (Cissampelos pareira), mahaushadha (shunthi), suradaru (Cedrus deodara (Roxb)), musta, murva (Marsdenia tenacissima), guduchi, vatsaka (Holarrhena antidysentrica Linn. Wall.), kiratatikta (Swertia chirata), katurohini (Picorrhiza kurroa), sariva(Hemidesmus indicus) in kwatha form.</span></li></ul>
<li style="font-weight:bold">Herbs: <span style="font-weight:normal">Patha (Cissampelos pareira), mahaushadha (shunthi), suradaru (Cedrus deodara (Roxb)), musta, murva (Marsdenia tenacissima), guduchi, vatsaka (Holarrhena antidysentrica Linn. Wall.), kiratatikta (Swertia chirata), katurohini (Picorrhiza kurroa), sariva(Hemidesmus indicus) in kwatha form.</span></li></ul>
== Etiological factors of stanya dushti ==
<p style="text-align:justify;">There is also explanation of different etiological factors pertaining to the stanya dushti in samhita which are described below [Cha. Sa. Chikitsa Sthana 30/232-236] (Table No. 2 Showing the involvement of dietary (aaharaja), lifestyle (viharaja) and psychological (manas hetu) in vitiation of stanya. </p>