By King’s College London | Source
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.”
Theobromine Stands Out Among Cocoa and Coffee Compounds
The team also evaluated other substances found in cocoa and coffee to see if they produced the same effect. The results suggested that theobromine was the compound most closely tied to the observed aging differences.
To estimate biological age, the researchers used two types of assessments. One focused on chemical changes in DNA that indicate the pace of aging. The second measured telomere length. Telomeres are protective structures at the ends of chromosomes, and shorter telomeres are typically associated with aging and age-related health problems.
How Plant Compounds Influence Aging
Many plant-derived compounds in our diet can influence how genes are activated or silenced. Some of these molecules, known as alkaloids, interact with the cellular systems that regulate gene activity, which can shape long-term health outcomes and potentially affect aging.
Theobromine is one such alkaloid. While it is well known for being toxic to dogs, it has been linked to possible health benefits in humans, including a reduced risk of heart disease. Despite this, it has not been studied as extensively as other dietary compounds.
Questions For Future Aging Research
Dr. Ramy Saad, lead researcher at King’s College London, who is also affiliated with University College London and is a doctor in Clinical Genetics, said: “This is a very exciting finding, and the next important questions are what is behind this association and how can we explore the interactions between dietary metabolites and our epigenome further? This approach could lead us to important discoveries towards aging, and beyond, in common and rare diseases.”
Researchers including Professor Ana Rodriguez-Mateos, a Professor of Human Nutrition at King’s College London, are investigating whether theobromine works alone or if it acts together with other compounds found in dark chocolate. Polyphenols, for example, are another group of cocoa-derived molecules that have documented health benefits and may influence how theobromine behaves in the body.
Why More Chocolate Is Not Always Better
Dr. Ricardo Costeira, a Postdoctoral Research Associate at King’s College London, noted: “This study identifies another molecular mechanism through which naturally occurring compounds in cocoa may support health. While more research is needed, the findings from this study highlight the value of population-level analyses in aging and genetics.”
Although the results are promising, the researchers emphasize that increasing dark chocolate intake is not a guaranteed way to slow aging. Chocolate also contains sugar, fat and other components, and additional research is needed before drawing any conclusions about dietary recommendations.