Yapana basti
The word ‘yapana’ means to sustain or to maintain. The therapeutic enema (basti) intended for sustaining life is termed as ‘Yapana basti’. It is indicated in chronic and critical conditions like urolithiasis (ashmari), insanity (unmada), obstinate urinary diseases (prameha), abdominal distension (adhmana), vatarakta.[Cha.Sa. Siddhi Sthana 12/16] It is used for providing instant nourishment and strength. In current practices, yapana basti is mainly used in disease of shukra and asthi dhatu like infertility and lumbar spondylosis etc.. The present chapter deals with specific indications of yapana basti and its utility in current practices.
| Section/Chapter/topic | Concepts/Basti/Yapana basti |
|---|---|
| Authors |
Kulkarni Gajanan1, Deole Y.S. 2 Bhatt Hemisha2 |
| Reviewer & Editor | Basisht G.3 |
| Affiliations |
1 Consultant, Ayurveda Clinic, Pune, India 2 Department of Kayachikitsa, G. J. Patel Institute of Ayurvedic Studies and Research, New Vallabh Vidyanagar, Gujarat, India 3 Rheumatologist, Orlando, Florida, U.S.A. |
| Correspondence emails |
ayurgk@yahoo.co.in, dryogeshdeole@gmail.com, carakasamhita@gmail.com |
| Publisher | Charak Samhita Research, Training and Development Centre, I.T.R.A., Jamnagar, India |
| Date of publication: | August 25, 2023 |
| DOI | 10.47468/CSNE.2023.e01.s09.146 |
Etymology and derivation
The word ‘Yapana’ is derived from combination of ya + nich + lyut. ‘Yapya’ means to be expelled or to be discharged. [Monnier-Williams Sanskrit-English Dictionary, 1899]
Synonyms
Following words are synonymous to yapana.
- Dharanam – to maintain [Su. Sa. Nidana Sthana 1/12]
- Poshanam – to nourish [Su. Sa. Nidana Sthana 14/30]
- Rog-shamanam – to pacify disease [ Su. Sa. Chikitsa Sthana 6/13]
- Yatrakara- supporting journey of life [ Cha. Sa. Sutra Sthana 18/39]
- The basti which promotes longevity of life is ‘yapana basti’ [Chakrapani on Cha. Sa. Siddhi Sthana 12/17]
- Pranadharana- sustain viatality [Arundatta A.Hr. Kalpa Sthana 14/29]
Difference in Yapana and Anuvasana 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 |
| 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) |
| 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 |
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