Overview
- King’s College London scientists reported that higher blood levels of theobromine were associated with lower biological-age markers in more than 1,600 adults.
- The analysis, published in the journal Aging, compared circulating theobromine with epigenetic measures of ageing derived from blood tests.
- The association appeared specific to theobromine, with no similar link found for other cocoa or coffee compounds tested.
- Senior author Professor Jordana Bell cautioned that the finding is a link rather than evidence that eating more dark chocolate slows ageing.
- Nutrition commentary in coverage notes that dark chocolate varies in composition, with expert advice to check labels and aim for around 70% cocoa.