Regular consumption of small amounts of dark chocolate may slow the biological aging process of the body. A study by scientists from King's College London involving 1,600 people found that higher levels of theobromine – a natural compound from cocoa beans – correlate with more favorable DNA parameters and longer telomeres, which are markers of biological age. The observational results were published in the journal 'Aging'. Researchers emphasize that the positive effect depends on product quality and moderation in consumption.
Confirmation of Theobromine's Effect
Observational studies showed a link between higher blood concentration of theobromine and a lower biological age compared to chronological age. This compound, found mainly in cocoa, favors the maintenance of longer telomeres, the protective ends of chromosomes.
Study Scale and Methodology
The analysis was conducted on a group of over 1,600 participants. Scientists compared theobromine levels with DNA-based markers of biological aging. The study is observational, meaning it shows a correlation but does not prove direct causality.
Consumption Recommendations
Experts recommend moderation and choosing high-quality products. Benefits may come from regularly consuming small portions, for example, one square of dark chocolate per day, within the context of a healthy lifestyle.
British scientists have confirmed that a component of dark chocolate may slow cellular aging processes. Researchers from King's College London analyzed data from over 1,600 people and discovered that higher blood concentration of theobromine correlates with a lower biological age. Theobromine is a natural chemical compound found almost exclusively in cocoa beans.
Research on the relationship between diet and telomere length, which are indicators of biological age, has been ongoing for decades. Telomeres, discovered in the 1930s, are repetitive DNA sequences at the ends of chromosomes that shorten with each cell division. Their length is considered one of the key markers of organism aging. The results were published in the peer-reviewed scientific journal 'Aging'. The study was observational, meaning a statistical correlation was established, but a direct cause-and-effect relationship was not proven. Scientists observed that individuals with higher theobromine levels more frequently had longer telomeres and more favorable DNA parameters, suggesting a slower rate of biological aging.
„Kluczem do długowieczności jest teobromina - naturalny związek zawarty w ziarnach kakaowca.” (The key to longevity is theobromine - a natural compound contained in cocoa beans.) — Polish Press Agency All analyzed sources emphasize that moderation, product quality, and overall lifestyle are key. Therefore, it's not about unlimited chocolate consumption, but about incorporating small amounts of high-quality dark chocolate into a balanced diet. Researchers indicate that further studies should focus on precisely determining the mechanisms of theobromine's action and the potential development of supplements or therapies based on this compound.