Cuttlefish
Synopsis of Cuttlefish
History
Cuttlefish, particularly the dried cuttlebone (the internal shell), has a long history of medicinal use, especially within traditional systems like Traditional Chinese Medicine (TCM) and ancient Mediterranean remedies. For centuries, cuttlebone—known as "Hai Piao Xiao" in TCM—has been prized for its hemostatic and astringent properties. Historically, it has been ground into a fine powder and used to stop bleeding, accelerate wound healing, and address issues such as gastric ulcers and excessive stomach acid. Its high calcium carbonate content not only supports bone health but also soothes digestive discomforts.
In addition to its solo applications, cuttlefish has often been blended with other herbal ingredients to enhance its therapeutic effects. In TCM, it is commonly combined with herbs like Dragon's Blood (Xue Jie) or Sophora root (Ku Shen) in formulas to treat bleeding disorders, leucorrhea, and chronic ulcers. These herbal combinations are believed to promote tissue regeneration, reduce inflammation, and support the body's natural healing processes.
Beyond TCM, cuttlefish ink and extracts have been used in Mediterranean folk remedies for skin care, respiratory health, and as a general tonic. Modern research has begun to substantiate some of these traditional claims, highlighting the cuttlefish's unique bioactive compounds and minerals.
Overall, cuttlefish and its derivatives have made valuable contributions to natural medicine. Their versatility in both single and multi-herb remedies underscores their enduring importance in holistic health practices worldwide.
Traditional and scientific validation
Cuttlefish, a marine mollusk belonging to the class Cephalopoda, has long been valued in culinary and traditional medicinal contexts, particularly in East Asia and the Mediterranean. Historically, cuttlefish ink and flesh were utilized not only as food but also for their presumed health benefits, such as supporting digestion and promoting wound healing. In more recent times, the nutritional profile of cuttlefish has drawn scientific interest. Cuttlefish flesh is rich in high-quality proteins, essential amino acids, omega-3 fatty acids, and micronutrients such as vitamin B12, selenium, and phosphorus.
Scientific studies have explored the bioactive components of cuttlefish, including peptides and polysaccharides, for their potential antioxidant and anti-inflammatory properties. For example, some laboratory research suggests that cuttlefish-derived peptides may help reduce oxidative stress and support immune function. Additionally, cuttlebone (the internal shell of cuttlefish) is traditionally used as a calcium supplement, and emerging studies have examined its biocompatibility and application in bone health and dental products.
While preclinical studies and in vitro analyses highlight promising bioactivities, robust clinical trials in humans remain limited. Thus, although initial findings are encouraging and support the nutritional value of cuttlefish-based ingredients, more comprehensive research is needed to confirm their health benefits and optimal applications. Nonetheless, cuttlefish continues to be a valuable ingredient in nutritional products, offering a rich source of nutrients and potential functional benefits.
Cuttlefish is used for these health conditions
Anemia (Traditional)
Calcium Deficiency (Scientific)
Fatigue (Traditional)
Cuttlefish is used to support these body systems
Liver (Traditional)