[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).

This is a bubbly one!! Sweet, crispy, chewy morsals of waffle cone-like bubbles topped with creamy pumpkin seed ice cream that will make you look at the inside of a pumpkin a whole lot different this fall… maybe just a little but different.. Anyways, PUMPKIN SEEDS ARE AWESOME!! Sorry for my culinary nerdiness, but i’m a little obsessed over them and there are about to be zillions of these little crisp buttery seeds everywhere for fall.

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HIGHLIGHTED TOOLS:
Bubble Waffle Iron: https://amzn.to/2cSmf9n

MOST USED TOOLS:
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INGREDIENTS:
Bubble Waffle Batter:
3/4 cup all purpose flour
1 tbsp tapioca flour
1 tsp baking powder
1 tbsp custard powder
1 whole egg
2/3 cup water
2 tbsp evaporated milk

1 tbsp vegetable oil for brushing

Pumpkin Seed Ice Cream:
2 cups cream
1/4 cup shelled pumpkin seeds
1/3 cup sugar
1 tsp salt
1 egg

Lynn demonstrates how to make a delicious Crumb Topped Cranberry Cake that would be perfect for a Holiday brunch or dessert. From Taste of Home.

Cake:

2 cups plus 2 Tablespoons all purpose flour
2/3 cup sugar
½ teaspoon baking powder
½ teaspoon baking soda
1 package (8 ounces) cream cheese, divided
2 eggs
¾ cup milk
2 Tablespoons canola oil
1 teaspoon vanilla extract
½ cup flaked coconut
1 cup whole-berry cranberry sauce

Topping:

6 Tablespoons all purpose flour
2 Tablespoons sugar
2 Tablespoons cold butter

Preheat oven to 350°.

Grease and flour a 9″ spring form pan; set aside.

In a large bowl, combine flour, sugar, baking powder and baking soda; cut in 3 ounces cream cheese until mixture resembles fine crumbs. In another bowl, whisk 1 egg, milk and oil; stir into crumb mixture just until moistened. Spread batter into the prepared pan and set aside.

In a small bowl, beat the remaining cream cheese. Beat in vanilla and remaining egg; carefully spread over batter. Sprinkle with coconut. Dollop with cranberry sauce. In a small bowl, combine flour and sugar; cut in butter until crumbly. Sprinkle over top.

Bake at 350° for 50-55 minutes or until golden brown. Cool on a wire rack for 15 minutes. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Cool completely. Store in refrigerator.

Yield: 12 servings

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