Scientists have uncovered a new link between dark chocolate and slower ageing. This is a natural cocoa compound called theobromine, which was found in higher levels among people who appeared biologically younger than their real age.
Theobromine is a bitter, volatile compound obtained from cacao seeds. It is an alkaloid compound that resembles caffeine and has similar effects.
Biological age
Biological age reflects how well a person’s body is functioning, rather than the number of years they have lived. This measure is based on DNA methylation, a collection of tiny chemical tags on DNA that shift as we grow older.
The research team examined data from two European groups, including 509 people from TwinsUK and 1,160 from KORA. Individuals with higher amounts of theobromine in their bloodstream tended to have a biological age that appeared younger than their chronological age.
To estimate biological age, the researchers used two approaches. One method examined DNA changes that reflect the pace of aging. The second measured telomere length, which refers to protective structures at the ends of chromosomes. Telomeres naturally shorten with age and are linked to age-related health risks.
Outcome
According to lead researcher Professor Jordana Bell: “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.”
Many plant compounds in foods can influence how genes operate by turning them on or off. These compounds, known as alkaloids, can interact with cellular systems that regulate gene activity and contribute to long-term health.
Theobromine is one such alkaloid. Although it is widely known for being toxic to dogs, it has been connected to possible benefits in humans, including a reduced risk of heart disease. Despite this, it has received relatively limited scientific attention until now.
Next phase
The researchers aim to discover what is behind this association and how scientists explore the interactions between dietary metabolites and the human epigenome further. This approach could lead to important discoveries towards ageing, and beyond, in common and rare diseases.
Chocolate eating
Dark chocolate is a form of chocolate made from cocoa solids, cocoa butter and sugar. It has a higher cocoa percentage than white chocolate and milk chocolate.
Although the findings are encouraging, the researchers caution that increasing dark chocolate consumption is not automatically beneficial. Chocolate also contains sugar, fat and other ingredients, and more work is needed to fully understand how theobromine interacts with the body and how it may influence ageing.
The research appears in the journal Aging, titled “Theobromine is associated with slower epigenetic ageing.”
