Key chemical in dark chocolate may slow ageing, study reveals

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The Surprising Health Benefits of Dark Chocolate

For those who love chocolate, there's some exciting news: a recent study suggests that eating dark chocolate could potentially help you live longer. This is due to the presence of theobromine, a compound found in cocoa, which is the main ingredient in dark chocolate. Theobromine has been linked to various health benefits and may play a role in reducing biological age, a measure of how much cellular damage has occurred over time.

While scientists are still trying to understand exactly how theobromine contributes to this anti-aging effect, it's clear that the compound is present in significant amounts only in dark chocolate with high cocoa content. It's important to note that even dark chocolate can be high in fat and sugar, so it should be consumed in moderation as part of a balanced diet.

Professor Jordana Bell, a study author and professor of epigenomics at King's College London, emphasized that the research is not an endorsement to eat more dark chocolate. Instead, it aims to uncover how everyday foods might hold clues to healthier, longer lives.

Understanding Biological Age

Biological age is a concept that distinguishes between your actual age (chronological age) and your body's internal state. Scientists assess biological age by looking at chemical changes in DNA and the length of telomeres, the protective caps on chromosomes. Shorter telomeres are associated with aging and age-related diseases.

The study involved 1,669 individuals from two cohorts—509 from TwinsUK and 1,160 from Germany's KORA. These participants were generally healthy, with an average age of 60. The results showed that individuals with higher levels of theobromine in their blood had a lower biological age compared to their chronological age. Further testing revealed that the effect was specific to theobromine, not other metabolites found in cocoa or coffee.

The Role of Theobromine

Theobromine, known for its bitter taste, has been linked to several health benefits in humans. It may help reduce the risk of heart disease, lower blood pressure, promote fat metabolism, enhance blood flow, and combat age-related cognitive decline. However, it's also important to note that theobromine is poisonous to dogs, so pet owners should be cautious.

The researchers are still investigating whether the effects of theobromine are unique or if they interact with other compounds in dark chocolate, such as polyphenols. These plant-based compounds can influence how genes are expressed, potentially affecting the aging process.

Other Studies on Cocoa and Health

The findings align with previous research highlighting the benefits of cocoa. A 2023 study at Mass General Brigham Hospital found that cocoa may reduce cognitive decline in people at high risk of dementia. In 2021, scientists at Columbia University discovered that cocoa consumption was linked to improved performance in list-learning tasks due to flavanols, another compound found in cocoa.

Additionally, a 2019 study by Portuguese researchers found that eating a few squares of dark chocolate daily can lower blood pressure within a month. However, there is less evidence supporting the health benefits of milk chocolate, which often contains minimal cocoa and more sugar and fat.

Choosing the Right Chocolate

Consumers are advised to enjoy chocolate as part of a balanced diet and active lifestyle. Opting for dark chocolate over milk chocolate can provide more of the beneficial compounds like theobromine. The exact proportions of these compounds can vary depending on the food and processing methods.

A Brief History of Chocolate

Chocolate has a rich history dating back thousands of years. It is believed to have originated in Mesoamerica, where the Olmec people first domesticated the cocoa tree. Archaeological evidence shows that theobromine and DNA residues found in southwest Ecuador date back approximately 5,300 years. The Spanish introduced chocolate to Europe in the 16th century, and it eventually evolved into the modern-day chocolate we know today.

From the Dutch chemist Coenraad van Houten's innovations in the 1800s to the creation of the first chocolate bars by Joseph Fry, chocolate has come a long way. Today, it's enjoyed worldwide and continues to be a subject of scientific interest due to its potential health benefits.