Could a chemical found in one type of chocolate slow down ageing?
Researchers call it a ‘very exciting finding’ A chemical found in dark chocolate could potentially help to decelerate the ageing process, new research suggests. The study focused on levels of theobromine – a compound naturally present in cacao plants – in the blood, comparing them against markers of biological ageing. These markers indicate the body's health and functional age, rather than its chronological years. Although experts advise against increasing chocolate intake, they believe the findings could reveal everyday foods that “hold clues to healthier, longer lives”. Theobromine is described as a "Relatively unexplored dietary phytonutrient” and has been linked to various health benefits and extended lifespans. However, its impact on humans has been the subject of limited studies to date. The analysis, carried out by experts at King’s College London, included 509 people in the UK cohort and 1,160 people from the Kora study in Germany. Researchers said they found a “signi...
