2025-12-11 11:42:25

Eating dark chocolate could slow down the ageing process.

Theobromine – a chemical compound naturally found in cacao plants and described as a “relatively unexplored dietary phytonutrient” – is in the sweet treat, and it has been loosely linked to longer lifespans.

Experts at King’s College London dug into blood samples from 509 people in the TwinsUK cohort and 1,160 people in the German Kora study.

They compared levels of theobromine with biological ageing – the sciencey measure of how old a person’s body really is, as opposed to their birthday.

And the result showed a “significant association” between higher circulating levels of theobromine and slower biological ageing.

Dr. Ramy Saad, the study’s lead researcher, said: “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.”

Professor Jordana Bell, an epigenomics expert 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.”

Researchers tested other molecules found in cocoa and coffee, but say the anti-ageing effect seems unique to theobromine.

Dr. Ricardo Costeira, also from King’s College London, said the study highlights “another molecular mechanism through which naturally occurring compounds in cocoa may support health”.

But he added that more research is needed – especially to see whether theobromine teams up with other dark-chocolate chemicals like polyphenols, powerful antioxidants also found in fruit, veg, tea, coffee and wine.

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