What are the benefits of eating squid ink?

December 25, 2025 •

2 min read

Recent test-tube and animal studies have linked the unique compounds in squid ink to potential health benefits, including potent antioxidant, antimicrobial, and anti-inflammatory properties, making a deeper look into the benefits of eating squid ink worthwhile for the health-curious.

Quick Summary

Squid ink contains melanin and polysaccharides with potential antioxidant, antimicrobial, and anti-inflammatory properties, according to lab research. It is also valued in cooking for its distinct umami flavor.

Key Points

Rich in Antioxidants: Contains melanin and polysaccharides that act as powerful antioxidants, protecting cells from damage caused by free radicals.
Potential Antimicrobial Properties: Lab studies have demonstrated that squid ink extracts can fight certain bacteria, fungi, and viruses, including some foodborne pathogens.
Anti-inflammatory Effects Observed: Research has shown potential anti-inflammatory properties, though these findings are largely from in-vitro and animal studies.
Source of Key Nutrients: Provides minerals like iron, zinc, and magnesium, and a variety of beneficial amino acids.
Adds Unique Umami Flavor: A prized culinary ingredient that imparts a rich, briny umami taste and a striking black color to dishes like pasta and risotto.
Benefits Are Under Investigation: The potential medical benefits are based on early research using concentrated extracts, and more human studies are needed to confirm effects from culinary use.

The Nutritional Profile of Squid Ink

Squid ink is a complex substance containing various bioactive compounds, not just a culinary ingredient. Its composition includes melanin, the pigment responsible for its color, as well as essential minerals, amino acids, polysaccharides, and enzymes. This profile has led to scientific investigation into its potential therapeutic properties, often using concentrated extracts.

Potential Health Benefits and Their Backing Research

Most research on the health benefits of squid ink comes from test-tube and animal studies, not human trials.

Powerful Antioxidant Properties

Squid ink, particularly its melanin and polysaccharides, exhibits potent antioxidant activity by scavenging free radicals, which are linked to chronic diseases.

Antimicrobial and Antibacterial Effects

Studies suggest squid ink compounds have antimicrobial properties against various bacteria and fungi, including foodborne pathogens and those causing dental plaque.

Anti-inflammatory Action

Research on Loligo vulgaris ink extracts shows potential anti-inflammatory effects by inhibiting protein denaturation in vitro, indicating a possibility for mitigating inflammation in the body.

Possible Anticancer Effects

Lab research suggests that proteins and polysaccharides in squid ink may suppress cancer cell growth in test-tube studies, and animal studies hint at protection against chemotherapy side effects. However, these findings are preliminary and do not recommend human treatment.

Other Potential Benefits

May Aid Blood Pressure Regulation: Test-tube studies suggest certain compounds may help dilate blood vessels, potentially contributing to lower blood pressure.
Immunity Boost: One animal study found that squid ink promoted the growth and development of immune cells, enhancing overall immune response.
Stomach Ulcer Relief: Animal studies have indicated that squid ink may reduce stomach acid production, which could potentially offer protection against ulcers.

Comparison of Culinary vs. Medical Use


Feature	Culinary Use	Medical/Research Context
Quantity	Very small, usually a few teaspoons per dish.	Highly concentrated extracts or isolated compounds.
Purpose	Adds color, deep umami flavor, and aesthetic appeal.	Investigate specific biochemical and pharmacological effects.
Health Impact	Likely negligible or minor due to small amounts.	Potentially significant, but not yet proven in humans.
Evidence	Based on anecdotal and traditional use in cuisine.	Based on test-tube and animal studies, requiring human trials.
Taste	Distinct, savory, briny, subtle seafood flavor.	Irrelevant, as extracts are not for flavor.

Conclusion

Squid ink is a safe and unique culinary ingredient. While lab research indicates potential health benefits like antioxidant and antimicrobial effects, the small amounts used in cooking are unlikely to have significant therapeutic effects in humans. More research is needed to confirm these benefits. For most, the main appeal lies in its distinct flavor and color. Those with seafood allergies should be cautious. For further reading on therapeutic potential, a detailed review is available: Therapeutic Significance of Loligo vulgaris (Lamarck, 1798) Ink: An Overview.

Frequently Asked Questions

Squid ink is non-toxic and generally considered safe to eat for those without a shellfish allergy. It is a safe food additive used in many cuisines worldwide.

Squid ink adds a savory, briny, and subtly sweet flavor, often described as umami. It is not overpowering and pairs well with other seafood flavors in dishes like pasta and risotto.

If you have a known shellfish or seafood allergy, it is best to avoid squid ink. It could potentially trigger an allergic reaction, so exercising caution is recommended.

The health effects observed in lab studies use highly concentrated extracts. The small amount typically used in cooking is unlikely to provide significant health benefits, so moderate consumption is advised.

The deep black color of squid ink comes from melanin, a dark pigment that is also responsible for skin color in humans.

Test-tube and animal studies have shown potential anticancer properties, such as suppressing the growth of certain cancer cells. However, this is preliminary research, and the effect in humans from culinary use is not confirmed.

Bottled or packaged squid ink is available at specialty food stores, gourmet shops, and online retailers. Most commercially sold 'squid ink' is actually cuttlefish ink, which has a richer flavor.