Dark Chocolate Compound Linked to Slower Biological Aging

A compound naturally present in dark chocolate may be associated with slower biological aging, according to new research from King’s College London. The study, published in Aging, focused on theobromine, a cocoa-derived plant chemical, and examined its levels in blood samples alongside markers of biological age.

Biological age reflects how well the body is functioning, rather than years lived, and is commonly measured using DNA methylation patterns and telomere length. Analyzing data from two large European cohorts—TwinsUK and KORA—the researchers found that individuals with higher circulating theobromine levels tended to show signs of being biologically younger than their chronological age.

Among various cocoa- and coffee-related compounds studied, theobromine was the only one consistently linked to these aging markers. Scientists suggest that plant alkaloids like theobromine may influence gene regulation and long-term health. However, the researchers stress that the findings do not justify increased chocolate consumption, as further studies are needed to understand the compound’s role in aging and disease.

12-12-2025