[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).

A spicy potato filling encased in a crisp and flaky pastry. Serve as the perfect appetiser with Mint and Coriander Chutney

Samosa Filling
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2 medium sized potatoes
2 inch ginger grated
1 medium sized onion roughly chopped
¼ cup peas
1tsp Mango powder (Amchoor)
1tsp lemon juice
Handful fresh coriander
2 green chillies roughly chopped
1 tsp turmeric powder
1 tbsp cumin seeds
1 tsp garam masala
Oil for frying and making filling
Salt to taste
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Heat oil in a pan
Add the cumin and wait till it changes colour.
Then add chopped onions. Saute them for 5 mins but do not brown them.
After 5 minutes add your grated ginger and green chillies.
Then add turmeric powder, salt. Stir for about 1 minute.
Add your potato cubes along with the peas and give it a good mix with all the spices.
Add some water in order to soften the potatoes. (do not add too much as your potatoes will get mushy)
After your potatoes are cooked properly then add the garam masala, amchoor powder, lemon juice and fresh coriander.
Mix well and switch off the flame.

Samosa pastry
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Plain flour
Caraway seeds (ajwain seeds)
Salt
Clarified butter (known as ghee)
Luke warm water
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Mix all the above ingredient except the water.
Then add water slowly to make a stiff dough.
Rest the dough for 5-10 minutes before rolling out the pastry.

A recently domesticated native North American fruit crop, the American cranberry, Vaccinium macrocarpon, is a diploid member of the Vaccinium genus of the acid-loving Ericaceae. The morphology and chemistry of the fruit are unique in contrast to other fruits. Fruit have hollow locules, contain benzoic acid, and are high in polyphenolic antioxidants, including unique A-type proanthocyanidins, which are beneficial to human health. Moreover, instead of fruity volatiles found in other fruit species, the major volatile is 1-ɑ terpineol. Relative to other crop species cranberry has undergone relatively little genetic improvement. Major breeding objectives are fruit rot resistance, heat stress tolerance and enhancement of phytochemical constituents.