Scientists from King’s College London have discovered that theobromine — a natural compound that gives dark chocolate its bitter taste — may slow aging at the molecular level. The findings were published in the journal Aging.
Theobromine belongs to the same family of compounds as caffeine and theophylline. In the human body, it acts as a mild stimulant, boosting alertness without causing jitteriness. Cocoa contains particularly high concentrations of theobromine.
Researchers have long suspected that plant-derived compounds may influence gene activity through epigenetic markers on DNA, which change with age. To test this idea, the team analyzed data from 509 women in the TwinsUK study and 1,160 participants from the KORA cohort in Germany. They compared levels of various metabolites in participants’ blood and assessed DNA methylation — changes that affect gene activity.
The results showed that higher levels of theobromine in the body were associated with slower “epigenetic aging,” as measured by the GrimAge and DNAmTL clocks. These findings align with animal studies: in the nematode C. elegans, theobromine extends lifespan, improves lipid profile, blood pressure, and cognitive functions.
The authors note that theobromine’s impact may be partly related to other components of cocoa, such as polyphenols, as well as participants’ lifestyle factors. The positive effect was especially pronounced among smokers, suggesting that theobromine may counteract some of the epigenetic damage caused by nicotine.
“The next step is to determine whether theobromine acts on its own or in synergy with other compounds,” said the study’s lead author, Rami Saad.
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