[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).

Now that I’m on a new hair journey (I do plan on getting a small trim in about a month to keep it short through the spring). I wanted to approach my hair the way I wish I did in the first year of my first big chop. This time around I plan on doing a version of the curly girl method right from the beginning (no combs etc.), and I also plan on doing a quarterly detox to refresh my hair.

Products:
Soultanicals Pumpkin-Kaolin Healing Locks Deep Clean Curl Detox
Rahua Conditioner (I washed it completely out)
Kinky Curly Knot Today Leave In
Combination of Pumpkin Seed, JBCO, Neem, and Sweet Almond Oils
Homemade Flaxseed Gel (I used Naptural85’s newest super easy recipe)

Overall I really like how soft my hair felt after using Soultanicals Pumpkin-Kaolin Healing Locks , the only thing is my hair did not maintain the shine it’s recently been having the next day. I think it’s partly because the clay while softening and make your hair look dry, but it should totally bounce back after.

Ingredients:
Distilled Water Botanically Infused with Horsetail, Sage, Nettle & Coltsfoot, Organic Aloe Juice, Pumpkin-Kaolin Clay, Olive Oil, Apricot Kernel Oil, Pumpkin Seed Oil, Bentonite Clay, Pumpkin Powder, Phthalate-Free Fragrance, Gluconodeltalactone, Sodium Benzoate

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Last Relaxer: June 2012
Big Chop: October 2012
First DevaCut: February 2014
Second Big Chop: March 2017

FTC: Products mentioned in this video were purchased by me

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This preface is very short, not least because an introductory chapter incorporating much of the material of a conventional preface has been included and covers most of the important points in somewhat greater detail than we have scope for here. The reader should consult this as a guide to the structure of this volume, and the purpose it serves. Nevertheless, some general comments are pertinent. At a practical level, some understanding of the properties of food biopolymers is presumably historical, perhaps dating back to the invention of fire, when stone age man first discovered that heating animal carcasses increased their palatability. Indeed, one is reminded of the essay of Charles Lamb in which he claims that roast pork was first discovered by accident, when the pig-sty of an ancient Chinese village was accidentally burnt to the ground, consuming its unfortunate occupants. In the last 20 years, however, substantial scientific advances have been made in this area, by the application of ideas perhaps more common in other areas of macromolecular science to food biopolymer constituents, and this knowledge is now being applied in a non empirical manner to the development of new products. One very successful example of this approach is the work on low-fat ‘healthy option’ products in which understanding of the thermodynamics, interactions, structure and rheology of mixed protein-polysaccharide gelling systems is being employed. The present volume describes the application of modern macro molecular techniques to the characterisation of food biopolymers.

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