[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-Walnut Pudding Cake

Ingredients:

1 cup all-purpose flour

1 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup buttermilk

1 cup dried cranberries

1/2 cup chopped walnuts

1 cup brown sugar

1 teaspoon cinnamon

1 tablespoon butter

1/2 cup orange juice

1 cup water
Directions:

Preheat oven to 350 degrees. Lightly butter a 9-inch square baking dish. Sift flour, sugar, baking powder and salt into mixing bowl. Stir in buttermilk, cranberries and walnuts. Spread batter in bottom of prepared baking dish. In another bowl, mix brown sugar and cinnamon. Place the butter on top. Bring orange juice and water to a boil on top of stove or in microwave oven. Pour boiling liquid over brown sugar mixture and stir to mix. Pour hot mixture over cake batter in dish. Do not mix or stir. Bake pudding cake in 350-degree oven for 45 minutes. Allow to cool a bit before serving. The cake will be at the top and the brown sugar mixture will have become a caramel-like pudding sauce underneath. It’s best served warm. It’s good for breakfast with a dollop of plain or vanilla yogurt.