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Saraca asoka (Family - Caesalpiniaceae) has been widely used in the Ayurvedic (traditional Indian) system of medicine especially due to its wound healing property. The present study investigated the chemopreventive property of flavonoids from the flowers of Saraca asoka on 7,12 dimethyl benz(a)anthracene (DMBA) induced skin cancer in mice models. A single topical application of DMBA (100 microg/50 microL of acetone) followed after 2 weeks by three times a week treatment with croton oil (1% in acetone), for 20 weeks resulted in tumor induction. The topical application of the flavonoid fraction of S. asoka (FF S. asoka), 30 min prior to the application of croton oil thrice weekly for 20 weeks, caused a significant reduction in the number of tumors per mouse and the percentage of tumor-bearing mice. Also the latency period for the appearance of the first tumor was delayed by S. asoka pretreatment. In the flavonoid fraction (5 mg and 10 mg/kg body weight) treated animals, the levels of biochemical markers - rhodanese, myeloperoxidase, beta-D-glucuronidase, sialic acid, hexokinase and caspase 3 were significantly restored to near normal levels. These findings suggest the chemopreventive activity of flavonoids from S. asoka on two stage skin carcinogenesis. Histological data also support the chemopreventive potential of S. asoka.

ashoka halwa recipe | asoka halwa recipe | pasi paruppu halwa with detailed photo and video recipe. an easy classic south indian glossy dessert recipe made with green moong dal and sugar. unlike other traditional halwa recipes, it has a glossy and smooth texture which puts this dessert into a new category. generally, this dessert is made during the festival season to be shared during the feast, but can also be made during other days too.

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as i mentioned earlier, this recipe is a south indian version of moong dal halwa with a glossy texture. the most common moong dal halwa which comes from north india, does come in a crumbly dry texture. however, the south indian varian of ashoka halwa is made more watery which would eventually give the glossy and shining look. having said that i personally like the north indian variation. this is due to the fact that it is very simple to make in no time. moreover fo the asoka halwa, you need to add wheat flour and roast well. yet the end result compared to north indian is far better and hence it is a worth making this recipe. be457b7860