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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 |
| + | |} |
| | | |
| | | |