Theobromine, a chemical found in dark chocolate, may have anti-aging properties, a new study has found.
The study, published Wednesday in the journal Aging, found that theobromine, a common plant compound derived from cocoa beans, may slow biological aging.
“Our study found a link between key components of dark chocolate and staying young for longer,” said Jordana Bell, lead author of the study and head of the Epigenomics Research Group at King’s College London.
“We’re not saying people should eat more dark chocolate, but this study helps us understand how everyday foods may hold secrets to living a healthier, longer life,” Bell added in a statement.
Researchers looked at 509 participants in the UK and 1,160 participants in Germany and found that those with higher levels of theobromine in their blood had a lower biological age than their actual age.
Biological age describes how old your body looks based on its health and function. This reflects the wear and tear on cells, tissues, and organs that accumulates over time and is influenced not only by the passage of time but also by lifestyle, environment, and genetics.
These markers are based on patterns of tiny “bookmarks” on your DNA, called methylation, and they change in predictable ways as you age.
The researchers determined the participants’ biological age by looking at chemical changes in their DNA to determine their rate of aging and estimating the length of their telomeres, the protective caps at the ends of chromosomes. Telomere shortening is associated with aging and age-related diseases.
Dark chocolate has previously been associated with other health benefits, including heart health. However, scientists note that more research is needed to fully understand the link between theobromine and aging.
Dimitrios Koutoukidis, associate professor of diet, obesity and behavioral sciences at the University of Oxford, said: “This study investigates an interesting association, but we don’t know what happens when theobromine levels change with more or less chocolate intake, and what changes this causes to our health.”
Koutoukidis, who was not involved in the study, added that the health effects may be offset by the added sugar and fat in chocolate.
“So if people like it, they should enjoy it often and in small amounts,” he said.