[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).

To learn more about this nutritious and delicious recipe, check out: https://draxe.com/recipe/chocolate-banana-nut-smoothie/?utm_campaign=Youtube-Jan-2011&utm_medium=social&utm_source=youtube&utm_term=chocolatesmoothie

Who wouldn’t love this smoothie? Especially since it’s actually good for you! I’m going to share my delicious Chocolate Banana Nut Smoothie recipe in this week’s episode of Transform Your Kitchen.

Ingredients:
1 c. almond or coconut milk
1/3 c. (2 Tbsp) raw, sprouted almond butter
1 banana, peeled
2 Tbsp. cacao powder
stevia to taste
1 c. ice cubes

Directions:
1. Place all ingredients in a blender and blend until desired consistency is reached.
2. Serve immediately.

Health Benefits:
-Almonds: contain amino acid, L-arginine, which helps build muscle and balance hormones; also great source of healthy omega-9, monounsaturated fats to promote joint and overall health
-Bananas: loaded with potassium and electrolytes, as well as fiber and prebiotics (inulin) to promote the growth of probiotics and balance gut flora
-Cacao: potent antioxidant to promote anti-aging and hair, skin, and nail health; also full of vitamins and minerals, such as iron and manganese

Find more great recipes at draxe.com/section/recipes/

*This content is strictly the opinion of Dr. Josh Axe, and is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of medical advice or treatment from a personal physician. All viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Axe nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.

School has started again at University of Michigan, and I though there was no better way to commemorate the occasion than by making Blueberry Lemon Cupcakes. Get it University of Michigan’s colors are Maize and Blue, Blueberry and Lemon, Blue and Maize, get it? Anywho, this is my last first day of school for a long time and I am super excited. So, here goes the recipe.

Vegan Blueberry Lemon Cupcake Recipe

Ingredients:
1 3/4 all purpose flour
1 teaspoon baking powder
½ teaspoon salt
1/2 cup sugar
1/3 cup vegetable oil
3/4 almond milk
2 tablespoons lemon juice
1/4 cup apple sauce
2 teaspoons lemon zest
1 cup blueberries

Directions:
Preheat oven to 375 degree fahrenheit
In a large bowl, sift all purpose flour, salt, sugar, and baking powder.
With a wire wisk, mix together vegetable oil, milk, lemon juice, apple sauce, and lemon zest in a separate bowl.
Gradually add in self rising flour with mixing spoon, being sure not to over mix. Fold in blueberries.
Add you mixture to a muffin pan lined with paper cups or sprayed with a no stick spray. Bake for 15 to 20 minutes.

Yields 12

These turned out so delicious and I am so proud of them. If you are a student at The University of Michigan be sure to leave me a comment and be sure to make these Maize and Blue cupcakes at your next U-M event!

Vegan Buttercream Recipe
Ingredients:

1/4 margarine
1/4 shortening
1 3/4 powdering sugar
1/2 tsp vanilla extract
1 1/2 tbsp almond milk

Directions:
1. Beat together margarine and shortening until well combined.
2. Slowly mix in powdered sugar until fluffy.
3. Lastly add in vanilla extract and almond milk or soy milk or whichever non dairy milk alternative you decide to use.

Blog:
thesweetestvegan.com
Twitter:
@sweetestvegan