As the researchers discovered, theobromine, found in cocoa beans, may play an important role in this process. During their work, they analyzed blood samples from 1,669 participants from two different registries, studying the levels of caffeine and theobromine metabolites, as well as two markers that determine biological age based on changes in DNA methylation. One of the indicators reflected epigenetic age, while the other indicated the state of telomeres, which protect the ends of chromosomes.
The results of the study showed that people with higher levels of theobromine in their blood exhibited a decrease in biological age compared to chronological age. At the same time, a similar correlation was not found for caffeine and other substances contained in chocolate and coffee.
Jordana Bell, one of the researchers from the Royal College of London, commented: "Our study showed a connection between an important component of dark chocolate and the slowing of biological aging." She added that the results obtained do not provide a basis for increasing chocolate consumption, especially sweet varieties.
The authors of the study emphasize that biological age is not a strict indicator but rather reflects the overall condition of the body: its decrease may indicate a longer preservation of tissue and organ functions. Nevertheless, the scientists warn that chocolate should not be viewed as an "anti-aging remedy," as in large quantities it is high in calories and contains a lot of sugar and fats.
Clinical geneticist Rami Saad characterized the results as promising and noted that the next step will be to study the mechanisms behind this connection, as well as the interaction of dietary metabolites with the epigenome. In the future, researchers intend to determine whether theobromine works independently or in combination with other cocoa components, such as polyphenols.
