Black cohosh (Cimicifuga racemosa) is a perennial dicot plant from the buttercup family (Ranunculaceae), and is native to North America, spanning from Canada to Georgia. Its roots and rhizomes (underground stems) are utilized in supplements. Black cohosh extracts can vary considerably depending on factors such as cultivation, harvesting, extraction techniques, solvent used, and standardization methods.[1][2]
The rhizomes of black cohosh are typically harvested during early autumn once the flowers have turned to fruit and the leaves have withered. The harvested rhizomes are cut into segments, dried, and propagated in spring to create new plants.[3]
The main active compounds in black cohosh, sometimes referred to as triterpene glycosides, include cycloartanol compounds (e.g., acteol, actein), cimigenol, and cimicifugoside. Other bioactives include flavonoids, (E)-isoferulic acid, dopargine (a derivative of dopamine), cimipronidine, salsolinol, and N(omega)-methylserotonin.