[Latin Name]Huperzia serratum

[Source] Huperziceae whole herb from China

[Appearance]Brown to white

[Ingredient]Huperzine A

[Specification]Huperzine A 1% – 5%, HPLC

[Solubility] Soluble in chloroform, methanol, ethanol, slightly soluble in water

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[What is Huperzine A]

Huperzia is a type of moss that grows in China. It is related to club mosses (the Lycopodiaceae family) and is known to some botanists as Lycopodium serratum . The whole prepared moss was used traditionally. Modern herbal preparations use only the isolated alkaloid known as huperzine A. Huperzine A is an alkaloid found in huperzia that has been reported to prevent the breakdown of acetylcholine, an important substance needed by the nervous system to transmit information from cell to cell. Animal research has suggested that huperzine A’s ability to preserve acetylcholine may be greater than that of some prescription drugs. Loss of acetylcholine function is a primary feature of several disorders of brain function, including Alzheimer’s disease . Huperzine A may also have a protective effect on brain tissue, further increasing its theoretical potential for helping reduce symptoms of some brain disorders.

[Function] Used in alternative medicine, huperzine A has been found to act as a cholinesterase inhibitor, a type of medicine used to prevent the breakdown of acetylcholine (a chemical essential to learning and memory).

Not only used as a treatment for Alzheimer’s disease, huperzine A is also said to enhance learning and memory and to protect against age-related cognitive decline.

In addition, huperzine A is sometimes used to boost energy, increase alertness, and aid in the treatment of myasthenia gravis (an autoimmune disorder that affects the muscles).

In this video I discuss what are complex carbohydrates, and some foods that contain them. I also discuss what is starch food, and I cover some starchy foods. I also look at what are polysaccharides, and what are oligosaccharides, and how some oligosaccharides are prebiotic foods.

Transcript (partial with notes).

What are complex carbohydrates?

Complex carbohydrates are made up of monosaccharides, or simple sugar molecules, not the table sugar that might come to mind, and these molecules are joined together to form long chains. There are mainly two classifications of complex carbohydrates, oligosaccharides, and polysaccharides.

Oligosaccharides consist of 3 to 10 simple sugars joined together such as fructo-oligosaccharides which consist of a short chain of fructose molecules. Most oligosaccharides are not digested in the body because we lack an enzyme to break them down, meaning that some of them are a form of fiber.

Some forms of oligosaccharides act as a prebiotic, which means they promote the growth of good gut bacteria. Foods that contain oligosaccharides include chicory root, artichokes, onions, garlic and asparagus.

Polysaccharides consist of more than 10 simple sugars joined together. Starch and cellulose are 2 of the main polysaccharides. Starch consists of many glucose molecules joined together, and the body can break them down and use the glucose for energy. Starchy foods include potatoes, rice, wheat, and corn.

Cellulose also consists of many bonded glucose units, however their bond are different that starches, and the body cannot break them down. So, cellulose is a form of fiber.

Cellulose fiber helps remove waste from the body and it can also bind to excess cholesterol and sugar in the intestines and remove them in solid waste. Foods high in cellulose include fruits, veggies, grains and nuts.

Complex carbohydrates are digested more slowly than simple carbs, as it takes the body longer to break them down, and their fiber content naturally slows digestion, making you feel fuller.

Subscribe & check out my other videos! www.youtube.com/cookingandcrafting
I got this recipe here:

https://www.tablespoon.com/recipes/crunchy-pumpkin-cookies-recipe/1/print/

1 1/2 cups packed brown sugar
1/2 cup margarine or butter, softened
1/2 cup shortening
1 cup canned pumpkin
1 egg
2 1/3 cups Gold Medal® all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup pumpkin seeds or chopped pecans

Heat oven to 350º. Mix brown sugar, margarine and shortening in large bowl. Stir in pumpkin and egg. Stir in flour, baking powder, salt and cinnamon. Stir in pumpkin seeds.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet; flatten slightly.
Bake 12 to 15 minutes or until almost no indentation remains when touched in center. Remove from cookie sheet. Cool completely on wire rack.

I used Splenda brown sugar blend. I think that it definitely affected the way these cookies came out. They are GOOD, but they are NOT crunchy. I may try these again using (real) brown sugar and see how they are.

The winner of the Hello Kitty hotpads/pot holders was meluvchris418.
Thanks for playing.