Product that slows down body aging announced

Scientists have found a link between the consumption of dark chocolate and slowing down the biological aging of the body.

As shown by a new study by specialists from King's College London (KCL), the key role in this matter may be played by the compound theobromine, an alkaloid produced in significant quantities by the beans of the Theobroma cacao tree.

The respective findings were published in the journal Aging.

The researchers analyzed blood samples from 1,669 people taken from two independent registries. They assessed the concentrations of caffeine and theobromine metabolites, as well as two markers of biological age, which are based on changes in DNA methylation. One of them reflects the overall "epigenetic age," the other—the state of telomeres—protective sections at the ends of chromosomes.

The findings showed that people with high levels of theobromine in their blood had a lower biological age than their chronological age, on average. Moreover, neither caffeine nor other compounds found in cocoa or coffee showed a similar association.

"Our study finds links between a key component of dark chocolate and staying younger for longer," says Jordana Bell, an epigenomics researcher at KCL. "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."

The researchers noted that biological age is not a formality indicator, but a reflection of the state of the body: the lower it is, the longer the functions of tissues and organs are preserved.

At the same time, however, chocolate cannot be considered an “anti-aging remedy.” When consumed in large quantities, it remains a high-calorie food with a high content of sugar and fat.

"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?" says clinical geneticist Ramy Saad, from KCL.

The scientists suggest that theobromine, like other alkaloids, may affect the regulation of gene activity, and through this, inflammation, metabolism, and aging processes.

In the future, the researchers plan to study whether theobromine acts independently or in combination with other components of cocoa, such as polyphenols.

"While more research is needed, the findings from this study highlight the value of population-level analyses in aging and genetics," concluded KCL molecular biologist Ricardo Costeira.

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