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A research team has looked into this possibility by studying the impact of a compound found in cocoa on several biological markers of aging. Beyond the age indicated on our identity documents, our body indeed has a biological age that reflects the state of our cells and tissues. Identifying elements capable of affecting it represents a promising path for considering a longer and healthier life.
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A study published in the journal Aging reports that higher blood concentrations of theobromine are associated with signs of slowed biological aging. This compound is naturally present in cocoa beans, and therefore in chocolate. The observations suggest that it could contribute to promoting healthy aging over the years.
To measure biological aging, researchers use epigenetic modifications, that is, changes that influence gene activity without modifying the DNA itself. They also examine the length of telomeres, these protective structures located at the ends of chromosomes, which tend to decrease with age. Taken together, these indicators give a more accurate picture of an individual's aging state than the simple date of birth.
The study relied on data from two major European cohorts. In 509 women followed in the TwinsUK study, a higher concentration of theobromine was linked to slower epigenetic aging, particularly according to the GrimAge clock which estimates the risk of age-related diseases. An identical association was observed in 1160 men and women from the German KORA study, thus confirming the robustness of the results within distinct populations.
An interesting point of this work lies in the specificity of the observed effect. It persists even after taking into account other substances like caffeine, as well as various lifestyle-related factors. Moreover, higher levels of theobromine are correlated with longer telomeres, another indicator of attenuated cellular aging.
However, this research does not advise eating more chocolate. Indeed, it also contains sugar and fats which, in excess, can have harmful effects. It rather highlights the interest in understanding how common dietary compounds, like theobromine, are likely to influence the biological processes of aging.
These observations add to a growing body of evidence indicating that some plant-based compounds could help support health in the long term. They thus open new avenues for designing nutritional approaches aimed at accompanying better quality aging.