[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).

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Cranberry Orange Muffins
Ingredients
1 cup cranberries, fresh or frozen
¾ cup (12 Tablespoons) butter, softened
1¼ cups sugar (plus 2 Tablespoons for the cranberries)
¼ cup orange juice
1-2 teaspoons orange zest
3 large eggs
1 teaspoon vanilla extract
1½ cups all purpose flour
2 teaspoons baking powder
¼ teaspoon salt
Instructions
Preheat the oven to 350 degrees Fahrenheit. Coat muffin pans with non-stick spray, or use paper liners.
Cut the cranberries in half and toss with 1-2 Tablespoons of sugar and set them aside. If you place the cranberries whole into the muffins, they will be very, very tart.
In a standing mixer with a paddle attachment, or using a hand mixer, cream the butter and sugar until light and fluffy.
Add the orange juice, orange zest, eggs and vanilla. Mix to combine, scraping down the sides of the bowl a few times with a rubber spatula.
In a medium bowl, whisk the flour, baking powder and salt together. Add the dry ingredients to the batter and mix to combine, just until the flour is mostly incorporated. Do not over mix.
Add the cranberries to the batter and mix to combine with a spatula.
Divide the batter evenly among the prepared muffin tins. Bake in the preheated oven for 20-25 min.
Notes
You can also use frozen cranberries instead of fresh. You don’t have to thaw the berries, but I would still halve them and toss with sugar. Instead of using fresh cranberries, you can also use dry cranberries. If cranberries aren’t available, you can also add some dark chocolate, chopped dry apricots or walnuts instead.

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