Key Takeaways
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Dark chocolate’s theobromine may slow biological aging. A recent study found that theobromine—a compound abundant in dark chocolate—is linked to a longer lifespan and more favorable epigenetic aging markers.
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Theobromine stood out more than coffee-related compounds. While both cocoa and coffee contain beneficial metabolites, theobromine in chocolate had a stronger association with healthier aging compared to similar compounds like caffeine in coffee.
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Research suggests theobromine may support brain function, heart health, blood pressure, and gut health—though more studies are needed to confirm how it works in humans.
When you’re itching for a sweet treat, health experts will often tell you that dark chocolate is one of the best options to grab. But according to a recent study published by Aging-US, dark chocolate can do more than just satisfy your sweet tooth with minimal risk—it can also slow down biological aging thanks to its high levels of theobromine.
The study surveyed 509 twin female participants, both monozygotic (identical) and dizygotic (fraternal), and monitored their metabolomic data and dietary intake. The study identified six metabolites from both cocoa (found in dark chocolate) and coffee, which included theobromine, caffeine, paraxanthine, 7-methylxanthine, and theanine. What they found was that theobromine is associated with an increased lifespan and epigenetic level.
The Link Between Theobromine and Longevity
Epigenetic deregulation, or the process by which genes turn “on” and “off,” plays a key role in how we age. “Multiple studies have developed epigenetic clocks towards predicting different age-related features, such as chronological age, time to death, pace of ageing, as well as other molecular biomarkers of ageing, including telomere length,” the study notes. “As such, epigenetic clocks may act as useful tools for assessing whether specific dietary phytochemicals are associated not only with epigenetic modifications, but also with the rate of aging, as measured by these clocks.”
Since both cocoa and coffee contain theobromine, the researchers used both as markers to identify a correlation. During their sensitive analysis, they concluded that, compared to the metabolites found in coffee, theobromine had the highest association effect. For example, on a smaller scale, one study found that modest supplementation of theobromine in mice led to a significant increase in neurotrophic function (or essentially, how effectively the brain works). Even higher doses of the metabolite were associated with improved lipid profiles, lower blood pressure, and a healthier gut microbiome.
Further research even suggests that consumption of theobromine can be especially beneficial for smokers, who can improve their epigenetic age by quitting smoking and increasing their intake of theobromine. Theobromine can also enhance the vascular impact of flavanols, or plant compounds that are prevalent in cocoa. Although further research is needed to confirm theobromine’s many mechanisms, the study confirms that consumption of theobromine—including a healthy dose of dark chocolate—can contribute to an extended human lifespan.
Read the original article on Real Simple