Scientists have discovered that theobromine, the same compound that gives dark chocolate its signature bitterness, may help keep the body biologically younger.
By analyzing DNA aging markers and telomere length in over 1,600 people, researchers found that higher blood levels of theobromine were linked to a younger biological age.
Dark Chocolate Compound Linked to Biological Aging
A naturally occurring compound in dark chocolate may help slow certain signs of biological aging. Researchers at King’s College London report that theobromine, a plant chemical found in cocoa, shows potential anti-aging effects in humans.
The new findings, published today (December 10) in Aging, examined how theobromine levels in the bloodstream relate to molecular indicators of aging.
How Scientists Measured Biological Age
Biological age is used to estimate how well the body is functioning compared with a person’s actual years lived. These measurements rely on DNA methylation, which refers to small chemical tags that act as regulatory marks on our DNA and shift gradually as we grow older.
In two major European study groups, consisting of 509 participants from TwinsUK and 1,160 from KORA, individuals with higher circulating levels of theobromine tended to have a biological age that appeared younger than their true age.
Professor Jordana Bell, senior author and Professor in Epigenomics at King’s College London, explained: “Our study finds links between a key component of dark chocolate and staying younger for longer. While we’re not saying that people should eat more dark chocolate, this research can help us understand how everyday foods may hold clues to healthier, longer lives.”
