Chocolate could potentially decelerate the ageing process and promote longevity, according to groundbreaking research. But before you grab that bar of Dairy Milk and indulge freely, scientists specify that it’s dark chocolate that holds the key to turning back time.
Researchers from King’s College London have identified a crucial compound in dark chocolate that may combat biological ageing. The substance theobromine, a naturally occurring plant chemical derived from cocoa, appears to possess anti-ageing qualities, the study suggests. If you’re looking for a high quality but affordable dark chocolate, you can see them rated here.
The research, published in the journal Aging, examined theobromine concentrations in participants’ bloodstreams alongside biological markers of ageing. Biological age reflects how youthful your body appears based on health and functionality, rather than chronological years lived. For instance, a 45 year old might possess the biological age of someone aged 35.
The investigation encompassed over 1,600 individuals, revealing that those with elevated theobromine levels in their circulation displayed biological ages younger than their actual years. Professor Jordana Bell, the study’s senior author and epigenomics expert at King’s College London, explained: “Our study finds links between a key component of dark chocolate and staying younger for longer. While we’re not saying that people should eat more dark chocolate, this research can help us understand how everyday foods may hold clues to healthier, longer lives.”
Researchers also examined whether compounds found in cocoa and coffee demonstrated comparable effects, but disappointingly discovered that the benefits appeared exclusive to theobromine, a substance that hasn’t undergone extensive scientific scrutiny but is recognised for its toxicity to dogs.
Dr Ramy Saad, principal investigator at King’s College London and specialist in clinical genetics, commented: “This is a very exciting finding and… could lead us to important discoveries towards ageing, and beyond, in common and rare diseases.”
Dark chocolate boasts established health advantages that may diminish your likelihood of developing severe conditions such as heart disease, dementia and cancer. It ranks amongst the finest sources of antioxidants, can assist in lowering cholesterol levels, enhance circulation and cognitive function, whilst providing a valuable source of fibre and beneficial fats.
Nevertheless, simply because a product bears “dark chocolate” labelling doesn’t automatically render it nutritious, and you should always examine the ingredients list and cocoa percentage. Professor Tim Spector from nutrition science company Zoe recommends selecting bars containing a minimum of 70% cocoa.
