Introduction
Injury caused with the contact of excessive heat is known as Agnidagdha. According to the degree of the injury, burns are classified into four groups in Ayurveda viz. Pluṣṭa, Durdagdha, Samyagdagdha and Atidagdha.
Classification of Burn in Ayurveda
Pluṣṭa: These are the simple burns where colour of the skin is considerably affected and the skin is shrivelled as a result of scorching.
Durdagdha: The burns in which small or large vesicles appear with surrounding redness, sensation of extreme burning and sucking pain are known as Durdagdha. In this type of burn, pus may also form.
Samyagdagdha: The burns which are not deep and take the colour of dates with intense burning sensation are defined as Samyagdagdha.
Atidagdha: The burn which causes much injury leading to slough and destruction of vein, nerve and bone is called Atidagdha. In this type of burn complications like fever, burning sensation, thirst and unconsciousness may develop and the wounds heal slowly leaving big scars.
Regional Name
Treatment / Chikitsa
If the patient is having temperature below normal, irregular pulse, shallow or sighing respiration, low blood pressure then he should immediately be shifted to the hospital. Cases of Durdagdha and Atidagdha with the involvement of large surface should also be hospitalized.
Cold water should not be applied on the burns and wherever indicated warm water may be used. The affected part of Pluṣṭadagdha may be exposed to mild heat.
Simple Preparations
Fresh juice (Svarasa) obtained from Ghṛtakumārī (aloe).
Mixture of Atasī Taila (linseed oil) and honey in equal parts.
A lotion prepared by mixing a part of Cūrṇodaka (lime water) with three parts of Atasī Taila (linseed oil).
Mixture of equal parts of Tila Taila (gingelly oil) and Nārikelā Taila (coconut oil).
Lepa prepared with one part of finely powdered Vanśalocana (bamboo manna) or Śuddha Gairika (purified ochre) or stem of Guḍūcī, or bark of Plakṣa or wood of Rakta Candana (red sandal) in four parts of Ghṛta.
Taila prepared with bark of Pāṭalī and Tila Taila (gingelly oil) by Taila Pāka method.
Taila prepared from 100g. leaf of Jambū (jamun) in 500 ml. Sarṣapa Taila (mustard oil) by Taila Pāka Method.
The Bhasma prepared from burning Yava (barley) and mixed with Tila Taila (gingelly oil).
Simple Preparations
Fresh juice (Svarasa) obtained from Ghṛtakumārī (aloe).
Mixture of Atasī Taila (linseed oil) and honey in equal parts.
A lotion prepared by mixing a part of Cūrṇodaka (lime water) with three parts of Atasī Taila (linseed oil).
Mixture of equal parts of Tila Taila (gingelly oil) and Nārikelā Taila (coconut oil).
Lepa prepared with one part of finely powdered Vanśalocana (bamboo manna) or Śuddha Gairika (purified ochre) or stem of Guḍūcī, or bark of Plakṣa or wood of Rakta Candana (red sandal) in four parts of Ghṛta.
Taila prepared with bark of Pāṭalī and Tila Taila (gingelly oil) by Taila Pāka method.
Taila prepared from 100g. leaf of Jambū (jamun) in 500 ml. Sarṣapa Taila (mustard oil) by Taila Pāka Method.
The Bhasma prepared from burning Yava (barley) and mixed with Tila Taila (gingelly oil).”
Compound Preparations
Atasyādi Lepa for External application
Ṭaṅkaṇa Malhara for External application
Pathya
Vilepī prepared from Laghu articles, liquid diet and Ghṛta, and rest to the affected part are useful for the patient of Agnidagdha.
Apathya
Guru and Madhura Rasa Dravya; food having acidic taste, curd and chillies are harmful for the patient of Agnidagdha. Bath to be restricted.
Note : The patients are required to follow instructions of Ayurveda for optimum results.
