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A new study led by Dr Ramy Saad at King’s College London and published in the journal Aging suggests that theobromine—a natural chemical found in cocoa and abundant in dark chocolate—may help slow aspects of biological ageing. The research examined blood samples from two large European cohorts, TwinsUK and KORA, totalling more than 1,600 participants. By comparing circulating levels of theobromine with DNA-based markers of ageing, the team discovered that people with higher levels of this compound tended to have a biological age younger than their actual age.
To measure biological ageing, the researchers used two well-established tests. One assessed DNA methylation patterns—chemical tags on our genetic material that shift over time and act as indicators of how quickly the body is ageing. The other analysed telomere length, the chromosome-end “caps” that shorten with age and age-related disease. Across both measures, theobromine stood out: other cocoa- and coffee-related metabolites did not show the same consistent association, suggesting a specific link between this alkaloid and slower ageing.
Scientists think plant compounds in our diets may influence ageing by altering how genes are switched on or off. Theobromine has previously been connected to cardiovascular benefits in humans, though it has been far less studied than other dietary compounds. The research team, which includes nutrition expert Professor Ana Rodriguez-Mateos and postdoctoral researcher Dr Ricardo Costeira, is now investigating whether theobromine acts alone or works together with other cocoa components—such as polyphenols—to promote healthier ageing.
Despite the promising results, the authors caution that this does not mean people should start consuming more dark chocolate. Chocolate also contains sugar, fat, and other additives. The next steps involve understanding why theobromine shows this association, how it interacts with the epigenome, and whether it could eventually contribute to new strategies for supporting healthy ageing.
