[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).

Tangy lemon, and tasty blueberries! Your family will be screaming for more.

Ingredients
1½ cups (375 mL) cake flour
¼ teaspoon (1 mL) salt
1 Tablespoon (15 mL) baking powder
3 Tablespoons (45 mL) sugar
1½ cup (375 mL) evaporated milk
1 lemon (zest & juice)
1 large egg
1½ teaspoons (7 mL) pure vanilla extract
2 Tablespoons (30 mL) butter, belted
1 cup (250 mL) blueberries
extra butter

Method:
Heat heavy skillet over medium heat.

Mix evaporated milk, juice of 1 lemon, and lemon zest. Allow to sit for five minutes.
In a medium bowl, mix flour, salt, baking powder, and sugar. To the milk mixture add egg, vanilla, and melted butter. Whisk to combine.
Pour wet mixture into dry ingredients. Stir gently to combine. Stir in blueberries.
Melt butter in heated skillet. Drop batter by 1/4 cup measures and fry pancakes on both sides until golden.
Serve with maple syrup.

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Making Hong Kong Egg Tarts: https://youtu.be/gUdoYeG9kUA?list=UUsU15yvILBmnHPeAf4SFVaQ

With two AluBall®s you’ll be able to use more Kava root, helping you make a thicker cup of Kava.