Good news for dark chocolate lovers: those squares of your favourite bars could do more than satisfying a sweet tooth. Scientists have discovered that a natural cocoa compound is linked to signs of slower biological ageing.
Dark chocolate has long been lauded for its potential health benefits, and new research suggests it may also be linked to how we age. Scientists at King’s College London have identified theobromine – a naturally occurring compound in cocoa – as being associated with markers of slower biological ageing.
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The findings, published in the journal Aging, examined levels of theobromine in blood samples and compared them with measures of biological age. Rather than counting years, biological age reflects how well the body is functioning at cell level.
The researchers analysed data from two large European studies: TwinsUK, involving 509 participants, and KORA in Germany, which included 1,160. In both groups, individuals with higher levels of theobromine tended to show a biological age that was younger than their actual age.
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Professor Jordana Bell, senior author and professor of epigenomics at King’s College London, said: “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.”
To assess ageing, the team used two established approaches. One focused on DNA methylation – chemical markers on DNA that change over time and reflect the pace of ageing. The second looked at telomere length, the protective caps at the ends of chromosomes that naturally shorten as we grow older and are linked to age-related disease risk.
When the researchers explored other cocoa- and coffee-related compounds, theobromine stood out as the only one consistently linked with these ageing markers.
Theobromine is an alkaloid found in cocoa plants and is already known to have biological effects in humans, including potential cardiovascular benefits. Many plant-based compounds can influence how genes behave by switching certain processes on or off, which may help explain their long-term impact on health.
Further research is now underway to understand whether theobromine acts alone or works alongside other cocoa compounds, such as polyphenols, which are already linked to positive health effects.
Should we start eating more dark chocolate?
Despite the encouraging results, the researchers stress that this isn’t a green light to overindulge. Chocolate also contains sugar and fat, and more studies are needed to understand exactly how theobromine affects the body and whether it plays a direct role in slowing the ageing process.
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