Charak Samhita

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Yapana basti (view source)

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{| class="wikitable"
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|+'''Table no.1: Difference in Yapana basti, Anuvasana Basti and Niruha  Basti'''
 +
!'''Yapan  basti'''
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!'''Anuvasana  basti'''
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!'''Niruha  basti'''
 +
|-
 +
|Mild  (mrudu) in nature
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|It can  be mild (mrudu) or sharp (tikshna)  based on ingredients
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|Sharp  (Tikshna) in nature
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|-
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|It  leads to purification (shodhana) and nourishment (brimhana) at same time.
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|It mainly  leads to nourishment (brimhana).
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|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
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|Vata  vyadhi and depletion related disorders (apatarpanottha roga) can be treated by  giving anuvasana basti
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|Vata vyadhi  and over nutrition related disorders (santarpanottha roga) are treated by  giving niruha basti
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|-
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|Can be  administered in healthy individual
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|Can be  administered in healthy individual by less dose
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|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
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|Always  combine with anuvasana
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|-
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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
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|}
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{| class="wikitable"
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|+'''Ingredient described in different context:'''
 +
!'''Charak  Samhita(12)'''
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!'''Sushrut  Samhita(1)'''
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!'''Ashtang  hruday(2)'''
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|-
 +
|Jaggery  (guda)
 +
|Mustadi  Rajyapan basti
    +
(su.chi.38/103)
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|Honey  (Madhu)
 +
|-
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|Ghee (ghrita)
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|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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|-
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|Honey  (kshaudra)
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|Meat  soup(mamsa rasa)
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|Ghee (ajya)                                                        
 +
|-
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|Medicated  milk
    +
(siddha  ksheera)
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|Medicated  paste (kalka)
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|Medicated  paste (ghana kalka)
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|-
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|Meat  soup (mamsa rasa)
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|
 +
|Musle  fat    (Vasa)(prasut)
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|-
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|Amlakanji  (sour fermented liquid)
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|
 +
|
 +
|}
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{| class="wikitable"
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|+'''Pharmacological property of different ingredients of yapana basti:'''
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!'''Sr no'''
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!'''Contents'''
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!'''Sanskrit  name'''
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!'''Rasa'''
 +
 +
'''(taste)'''
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!'''Veerya  (potency)'''
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!'''Vipaka'''
 +
 +
'''(post  digestion effect)'''
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!'''Guna'''
 +
 +
'''(properties)''' 
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!'''Chemical  constituents'''
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|-
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|1
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|Milk
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|Kshira
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|Madhura  (sweet)
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|Sheeta
 +
 +
(cold)
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|Madhura
 +
 +
(sweet)
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|Snigdha  (unctuous)
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 +
Sara  (moving)
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|Lactose
 +
 +
Lipid
 +
 +
Lieolinic  acid
 +
 +
Palmitic  acid
 +
|-
 +
|2
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|Honey
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|Madhu
 +
|Madhur
 +
 +
Kashay
 +
|Sheeta
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|Madhura
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|Sheeta,
 +
 +
Laghu,
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 +
Shukshma,
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 +
Vishada,
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 +
Ropana,
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|Glucose
 +
 +
Lactose
 +
 +
Vanallic  acid
 +
 +
Pinobanksin
 +
 +
Galangin
 +
|-
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|3
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|Meat  soup
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|Mamsa
 +
 +
rasa
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|Madhura
 +
|
 +
|Madhura
 +
|Guru
 +
|75% of water, 25%  of solids. Solids:
 +
 +
20% of proteins,  5% of organic substances
 +
|-
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|4
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|Ghee
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|Ghruta
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|Madhura
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|Sheet
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|Madhura
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|Alpa
 +
 +
Abhishyandikari
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|Leonalic  acid,
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 +
Beutenolic  acid,
 +
 +
Lanosterol,
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|-
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|5
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|Rock  salt
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|Saindhav
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|Lavan
 +
|sheet
 +
|madhur
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|Laghu
 +
 +
Snigdha
 +
 +
Sukshma
 +
|Nacl
 +
|-
 +
|6
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|Oil
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|Taila
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|As per  its source
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|Ushna
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|As per  its source
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|Tikshna,
 +
 +
Vyavayi,
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 +
Sukshma
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 +
 +
|Lipid
 +
 +
Folic acid, nicotinic  acid, planteose, pentosan
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|-
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|7
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|Jaggery
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|Guda
 +
|Madhura
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|Ushna
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|Madhur
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|Laghu,
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 +
Unabhishyandi
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|Sucrose
 +
 +
Fat
 +
 +
Protein
 +
 +
Ash
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|-
 +
|8
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|Fermented  alcohol based formulation
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|Amla  kanji
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|Amla
 +
|ushna
 +
|Amla
 +
|Laghu,
 +
 +
Tikshna
 +
|Fermented  chemicals
 +
|}
     
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