A chemical found in dark chocolate could slow the rate of biological ageing, according to new research.
The study found that theobromine, a plant compound from cocoa, may have anti-ageing properties.
Biological age markers indicate how old the body appears based on health and function, rather than years lived.
These markers are patterns of DNA “bookmarks” called methylation that change across life.
Professor Jordana Bell, senior author and professor of epigenomics 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.”
The research compared levels of theobromine in people’s blood with blood-based markers of biological ageing.
Across two European cohorts, including 509 individuals from TwinsUK and 1,160 from KORA, those with higher circulating theobromine had a biological age lower than their actual age.
The team also tested whether other metabolites in cocoa and coffee showed a similar link, but the effect appeared specific to theobromine.
Researchers used two tests to assess biological age: one looked at chemical changes in DNA to estimate ageing pace; another estimated telomere length, the protective caps on chromosomes.
Shorter telomeres are linked to ageing and age-related disease.
Theobromine, an alkaloid best known for being poisonous to dogs, has been linked to health benefits in humans, such as a lower risk of heart disease.
It has not otherwise been intensely investigated.
Dr Ramy Saad, lead researcher at King’s College London, 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.”
The team is exploring whether the effect is unique to theobromine or whether it interacts with other compounds in dark chocolate, such as polyphenols, which are known to have beneficial effects on human health.
