The chemical, theobromine, is found in cacao plants and is also present in dark chocolate – experts say the findings could help unlock everyday foods that ‘hold clues to healthier, longer lives’
A compound discovered in dark chocolate might help decelerate the ageing process, scientists have revealed. The research examined theobromine levels – a substance present in cacao plants – within the bloodstream and contrasted these with biological ageing indicators, which reflect the body’s health and functionality rather than chronological age.
Whilst specialists wouldn’t recommend increasing chocolate consumption, they noted the discoveries could reveal everyday foods that “contain secrets to healthier, extended lives”.
Theobromine represents a “relatively unexplored dietary phytonutrient” that has been associated with health advantages and prolonged lifespan, the researchers explained. Nevertheless, human studies examining its effects remain limited.
The investigation, conducted by specialists at King’s College London, encompassed 509 participants from the TwinsUK cohort and 1,160 individuals from Germany’s Kora study.
Scientists reported discovering a “significant association” between circulating theobromine concentrations in blood and reduced biological ageing.
Dr Ramy Saad, principal researcher at King’s College London, who also works at University College London and practises as a clinical genetics doctor, commented: “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 ageing, and beyond, in common and rare diseases.”
Jordana Bell, 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.”
Scientists also examined other molecules present in cocoa and coffee but indicate the impact is particular to theobromine.
Dr Ricardo Costeira, a postdoctoral research associate at King’s College London, said: “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 ageing and genetics.”
The research team is now investigating whether the impact on biological ageing is exclusive to theobromine, or if the compound works alongside other chemicals in dark chocolate, such as polyphenols.
Polyphenols are potent antioxidants also present in fruits, vegetables, tea, coffee and wine.