There is an anti-aging substance in dark chocolate

Researchers from King’s College London have discovered that one of the key natural components of dark chocolate, theobromine, may be associated with slower biological aging. The analysis showed that people who had higher levels of theobromine in their blood had a biological age below the passport age. That is, their bodies looked younger in a cellular sense. Interestingly, other compounds from cocoa or coffee did not produce such an effect — the bond turned out to be specific specifically for theobromine.

Professor Jordana Bell stresses that this is not a recommendation to eat more chocolate. Rather, the results help to better understand how plant compounds from familiar foods can influence the work of genes, maintain health, and possibly prolong an active period of life. Theobromine belongs to alkaloids, substances that can alter the activity of cellular mechanisms, including those responsible for longevity.

The authors note that theobromine has already been linked to benefits for the heart and blood vessels, but its effect on aging has been poorly studied. Now researchers are faced with another question: does it act alone or is its effect related to the interaction with other components of dark chocolate, such as polyphenols, which are known for their antioxidant properties.

Despite the intriguing connection, it’s not about the direct rejuvenating effect of a chocolate bar. The product contains a lot of sugar and fat, and overeating definitely won’t do any good. But the discovery itself opens up an important direction — the search for products and natural molecules that can influence biological aging through the work of genes and DNA methylation.