A substance contained in dark chocolate could help slow down biological aging, according to new research from King's College London.
This study, published in the scientific journal "Ageing", examines the potential anti-aging properties of dark chocolate.
The researchers identified that theobromine, a plant compound derived from cocoa, may function protectively against ageing. By comparing the participants' blood levels of the substance with markers of biological aging, they found that those with higher concentrations of theobromine had a lower biological age relative to their chronological age. Two European groups participated in the analysis: 509 people from the TwinsUK study and 1,160 people from the KORA study.
The research team also looked at whether other metabolites derived from cocoa or coffee show a similar association, but the effect seems to be exclusive to theobromine.
Despite the encouraging data, scientists emphasize that increased consumption of dark chocolate does not automatically imply a benefit, due to the presence of sugar, fats and other ingredients. They point out that further research is needed to better understand the mechanism and significance of this association.
