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How sweet it is to beat the clock.
Researchers at King’s College London report that theobromine, a naturally occurring chemical that gives dark chocolate its bitter flavor, may boast anti-aging properties.
Anti-inflammatory and rich in antioxidants, theobromine is an alkaloid, a plant-derived compound that interacts with gene regulation and can shape long-term health outcomes.
Published last week in the journal Aging, the analysis revealed how theobromine levels in the bloodstream can help keep cells and organs young.
Unlike chronological age, which is the number of years we’ve been alive, our biological age represents the age of our cells and organs.
It’s influenced by factors like genetics, lifestyle, environmental exposures and diet — including, potentially, the amount of cocoa we consume.
To estimate biological age in this latest study, researchers focused on chemical changes in DNA and telomere length.
Telomeres, the caps at the ends of our chromosomes, shorten as we age, and that shortening can contribute to age-related diseases such as cancer, Type 2 diabetes and heart disease.
Experts have long maintained that diet can directly affect telomere length.
Using two European study groups and roughly 1,600 participants, the research team found that those with higher circulating theobromine levels had a lower biological age.
“Our study finds links between a key component of dark chocolate and staying younger for longer,” said senior author Jordana Bell.
“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.”
Previous research has suggested that theobromine can protect the brain from Alzheimer’s disease. Scientists also claim the compound may counteract high cholesterol’s damage to memory and cognitive function.
Bell and her team tested other substances found in cocoa to determine if they produced the same anti-aging effect. They found that ultimately, theobromine was most strongly linked to aging differences.
Researchers are investigating whether theobromine works alone or in conjunction with other compounds in dark chocolate.
Among these are polyphenols, powerhouse antioxidants that reduce inflammation throughout the body, protect against free-radical damage, support brain health and help prevent neurodegenerative diseases.
Researchers believe polyphenols may influence the role theobromine plays within the body.
“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?” said lead researcher Dr. Ramy Saad. “This approach could lead us to important discoveries towards aging, and beyond, in common and rare diseases.”
While results are promising, experts emphasize that increasing your dark chocolate intake is, unfortunately, not a foolproof defense against aging.
In addition to the good-for-you stuff like polyphenols and theobromine, chocolate contains high levels of sugar, fat and calories. According to researchers, more analysis is needed before concrete conclusions can be drawn and dietary recommendations can be made.
