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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:
+% 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
+|}

Yapana basti: Difference between revisions