[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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Dry fruits laddu with nuts is a delicious and nutritious food. It is a common item made for festivals like Krishna Janmashtami and Diwali.

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Visit https://southindianvegrecipes.com/sweets_recipes/dry_fruits_laddu.html for detailed step-by-step cooking instructions, notes and tips.
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Everyone, in particular children, like the dry fruits laddu.

The items like date or khajur, almonds, cashew nuts, dry grapes, and not to forget, flaxseeds, make the dry fruits laddu a powerhouse of nutrition.

A brighter star in the list of ingredients of the dry fruit laddu recipe is flaxseeds, which are said to have a bouquet of health benefits. One of the medicinal values of flaxseeds is it is said to reduce cholesterol.

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Did you know?

*A research study has found that lignan in flaxseed may reduce plasma cholesterol and glucose concentrations.
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Give extra bonus points on the health scale for the dry fruits laddu: This sweet dish does not use artificial sugar, the dates or the khajur works as the sweetener too.

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TIP: If you like the dry fruit ladoo to be sweeter, add more dates or khajur. The laddu mixture becomes a mass if you use more dates.
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What’s more, the dry fruits ladoo uses less ghee and is not deep fried, unlike many of the other sweets, making this traditional sweet a winner in the health competition.

You can the dry fruit laddus, at room temperature, for about 10 days.

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Visit https://southindianvegrecipes.com/sweets_recipes/dry_fruits_laddu.html for detailed step-by-step cooking instructions, notes and tips.
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Rava Laddu

Step-by-step instructions to make rava laddu with coconut:

https://southindianvegrecipes.com/rava_recipes/rava_laddu_with_coconut.html

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Nippattu

Step-by-step instructions to make nippattu:

https://southindianvegrecipes.com/snacks_recipes/how_to_make_nippattu.html

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Masala Pori or Khara Puri

Step-by-step instructions to make masala pori:

https://southindianvegrecipes.com/snacks_recipes/masala_pori.html

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*Dietary flaxseed lignan extract lowers plasma cholesterol and glucose concentrations in hypercholesterolaemic subjects, British Journal of Nutrition, journals.cambridge.org