A natural compound found in dark chocolate may help slow down some signs of aging.
Scientists at King’s College London have discovered that theobromine, a plant-based chemical in cocoa, could play a role in making people biologically younger than their actual age.
The study, published in the journal Aging, looked at theobromine levels in people’s blood and compared them to biological aging markers.
Biological age is different from the number of years you have lived. It measures how well your body is aging on the inside. This is often tracked through a process called DNA methylation—tiny chemical changes to DNA that happen over time.
The researchers studied blood samples from more than 1,600 people across two European groups: the TwinsUK group and the KORA study in Germany. They found that people who had more theobromine in their blood tended to have a younger biological age. This means their bodies were aging more slowly than expected.
Professor Jordana Bell, who led the research, explained that while this doesn’t mean everyone should eat more dark chocolate, the findings show that everyday foods might contain helpful compounds that support healthier aging.
Interestingly, the study tested other compounds found in cocoa and coffee to see if they had the same effect. Theobromine was the only one that showed a strong connection to slower aging.
To measure biological aging, the researchers used two methods. One looked at changes in DNA that reflect the pace of aging. The other checked the length of telomeres—protective caps at the ends of chromosomes that get shorter as we age.
Shorter telomeres are linked to a higher risk of health problems. Higher theobromine levels were linked to longer telomeres.
Theobromine is part of a group of plant chemicals called alkaloids. These natural substances can influence how genes are turned on or off and how cells behave. Some alkaloids are known for their health benefits.
Although theobromine is harmful to pets like dogs, in humans it has been linked to possible heart health benefits. Until now, it hasn’t received much scientific attention.
Dr. Ramy Saad, the lead researcher and a doctor in Clinical Genetics, said this is an exciting finding. The team now wants to learn more about how theobromine affects the body and whether it works alone or together with other nutrients in dark chocolate, such as polyphenols—antioxidants that are already known to help protect against disease.
Professor Ana Rodriguez-Mateos, who specializes in human nutrition, is also part of the team. They’re planning to study how theobromine works at the molecular level and what role it may play in aging or even disease prevention.
However, experts warn that this doesn’t mean people should start eating large amounts of chocolate. Chocolate also contains sugar and fat, which can have negative health effects.
Dr. Ricardo Costeira, another member of the research team, pointed out that while the results are promising, more studies are needed to understand how theobromine works in the body and how much of it might be beneficial.
In summary, the study suggests that theobromine, a natural part of cocoa, may help slow down aging in the body. While more research is needed, the findings offer new hope that simple food ingredients might play a role in healthy aging.
If you care about wellness, please read studies about nutrients that could combat inflammation in older people, and essential foods for healthy aging.
For more health information, please see recent studies about the link between processed foods and chronic diseases, and a simple diet change for a healthier life after 65.
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