Calamari
Synopsis of calamari
History
Calamari, or squid, has a long-standing history as both a culinary delicacy and a medicinal resource in various cultures. In traditional Chinese medicine, squid ink and dried squid parts have been used for centuries to address ailments such as anemia and to promote blood health. Squid ink, in particular, was believed to possess detoxifying properties, helping to cleanse the body and support liver function. Additionally, calamari is a rich source of omega-3 fatty acids, selenium, and vitamin B12, all of which contribute to cardiovascular health, cognitive function, and immune support.
Historically, calamari was also incorporated into remedies for strengthening bones and improving vitality, due to its high calcium and protein content. Mediterranean folk medicine often used squid and its byproducts in broths and tonics to aid recovery from illness, improve joint flexibility, and support overall vigor.
In the realm of herbal combinations, calamari has been blended with seaweed, ginseng, and astragalus to further amplify its restorative effects. Such combinations were thought to harmonize bodily energies, enhance metabolism, and boost energy. Modern nutritional products continue this tradition by pairing calamari extracts with herbal supplements to maximize their health-promoting properties.
Overall, calamari’s contributions to both traditional and modern remedies are significant. Its nutrient density, versatility, and history of use in various therapeutic combinations position it as a valuable ingredient in the landscape of nutritional wellness and holistic health.
Traditional and scientific validation
Calamari, commonly known as squid, has a long history of culinary and nutritional use, particularly in Mediterranean and Asian diets. Traditionally, it has been valued for its high protein content, essential amino acids, vitamins, and minerals such as vitamin B12, selenium, and phosphorus. In recent years, calamari-derived ingredients, especially squid oil, have gained attention in the nutritional products industry due to their rich content of omega-3 fatty acids, including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
Scientific studies have begun to explore the health benefits of calamari oil and related extracts. Some clinical trials have demonstrated that squid-derived omega-3 supplements can increase blood levels of EPA and DHA, similar to traditional fish oils. These fatty acids are associated with cardiovascular health, cognitive function, and anti-inflammatory effects. Additionally, initial research suggests calamari oil may be better tolerated and more sustainable compared to some fish oils, offering an alternative for individuals seeking marine-based omega-3 supplementation.
While preliminary findings are promising, comprehensive clinical data on the long-term effects and specific health outcomes from calamari-based products remain limited. More robust, large-scale studies are needed to confirm their efficacy and safety. Nevertheless, the unique nutrient profile and emerging scientific evidence support the inclusion of calamari ingredients in nutritional products as a valuable source of high-quality protein and beneficial omega-3 fatty acids.
Calamari is used for these health conditions
Cardiovascular Disease (Scientific)
Triglycerides (high) (Scientific)
