[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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Tired of spending all your money at Starbucks for the many delicious pumpkin spiced seasonal goodies? Well we can help satisfy at least one of those cravings with our simple pumpkin spice biscotti recipe!

Here’s what you’ll need:

2 Cups All Purpose Flour
3 Eggs
3/4 Cup Corn Meal
1 1/2 Tsp Baking Powder
1 Tsp Kosher Sea Salt
1 Cup Brown Sugar
1 Tsp Pumpkin Spice
Butter
3/4 Cup Pumpkin Seeds
Pumpkin Sugar
2 Large Mixing Bowl
Mixer/Whisk
Baking Sheet
Parchment Paper
Basting Brush

As always, preheat your oven! This recipe calls for 325 degrees.

Start by pouring 2 cups of flour, 3/4 cup corn meal, 1 1/2 Tsp baking powder, 1 Tbsp pumpkin spice, and 1 Tsp salt into your mixing bowl.

In your other mixing bowl crack 3 eggs and 1 cup of brown sugar. You can hand mix this but an electric mixer will save you time and effort as you want to beat it until it’s very light and fluffy. Slowly add your dry ingredients from the other bowl and continue to mix.

Mix in as many or as few pumpkin seeds as you’d like then let rest for 5 minutes.

After your dough has rested, lay down some parchment paper on your baking pan then form some dough into a large oval shaped log. It should be roughly 9 inches by 3 inches and if you’d like to cook more than one at a time, make sure they are evenly spaced throughout the pan.

Cook for 35 minutes or until lightly browned then remove from the oven and let cool for 5 minutes.

Using a serrated knife, cut the log crosswise into 3/4 inch thick diagonal slices. Beat one egg and use a brush to lightly coat each slice. Powder lightly with your pumpkin sugar then pop back into the oven for another 25 minutes or until golden brown.

Get in the kitchen!
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