CHEMICAL COMPOSITION
Active constituents believe to be tannins; oth-
er constituents present include gallic acid,
villosin, and calcium oxalate.
USES
Food. In flavor formulations in all major
categories of foods, including alcoholic and
nonalcoholic beverages, frozen dairy desserts,
candy, baked goods, gelatins and puddings,
and sweet sauces, with highest average maxi-
mum use level of 0.08% in frozen dairy
desserts.
Dietary Supplements/Health Foods. Black-
berry bark in capsules, tablets, teas, and other
preparations; primarily as an astringent
(FOSTER AND DUKE).
Traditional Medicine. The root is used by
the Micmac Indians as an astringent and anti-
diarrheal (MOERMAN); root and root bark used
as topical treatment for sore throat, inflam-
mation of the gums, and mouth ulcers (BOWN).
In Morocco, the leaves are used to treat
diabetes.^1
COMMERCIAL PREPARATIONS
Crude and extracts; formerly official in U.S.P.
and N.F.
Regulatory Status. Approved for food use as
a natural flavoring substance (§172.510).
REFERENCE
See the General References forBAILEY2;FEMA;FERNALD;FOSTER AND DUKE;KROCHMAL AND KROCHMAL;
MERCK;YOUNGKEN.
- H. Jouad et al.,J. Ethnopharmacol., 81 ,
351 (2002).
BLACK COHOSH
Source: Actaea racemosa L. (syn.
Cimicifuga racemosa(L.) Nutt.) (Family
Ranunculaceae).
Common/vernacular names:Black cohosh,
black snakeroot, cimicifuga, cohosh bugbane,
rattleroot, rattleweed, rattle top, squaw root.
GENERAL DESCRIPTION
Perennial herb, up to 3 m high, with knotted
rhizome; leaves are three divided; terminal
leaflet three lobed; middle lobe is largest;
flowers, white, in tall raceme; native to rich
woods of eastern North America, from Maine
west to Ontario and Wisconsin, and south to
Georgia. Parts used are the dried rhizome and
roots.
CHEMICAL COMPOSITION
Roots contain triterpene glycosides:
26-deoxyactein, 23-epi-26-deoxyactein (27-
deoxyactein or actein),^1 cimicifugoside
(cimigoside), cimifugoside M,^2 cimiracemo-
sides,^3 and others;^4 organic acids and esters
(2-hexylcyclopropaneoctanoic acid,^5 caffeic,
fukinolic acid cimicifugic acids, ferulic acid,
isoferulic acid, and others).^6 Other constitu-
ents reported to be present include salicylic
acid,^7 cimigonite, tannin, and volatile oils
(DUKE2;WREN).
Black cohosh 97
