A new study from researchers at King’s College London has revealed that consuming dark may contribute to a longer life. So, feel free to add desserts made with real dark chocolate to your Christmas menu. Think fondue, cakes, handmade candies like truffles and pralines, fruits, and chocolate-covered or stuffed treats. During these festive evenings, don’t deny yourself a cup of .
What do we know about this discovery?
According to the researchers, —the main ingredient in dark chocolate—contains the alkaloid theobromine, a key compound produced naturally by plants. This theobromine gives unsweetened chocolate its bitter flavor and is found in significant amounts in chocolate with a high cocoa content. It is this compound that helps slow down the biological aging of the body.
However, dark chocolate also contains a fair amount of fats and sugars, so it should be consumed in moderation. “We don’t think people should eat more dark chocolate. But this research gives us the opportunity to understand that ordinary foods can be the key to a healthier and longer life,” said Professor of Epigenomics Jordana Bell, the lead author of the study.
During the study, the team analyzed health data from two independent population cohorts: 509 individuals from the British TwinsUK database and 1,160 individuals from the German KORA database.
The average age of the participants was 60 years, and all were generally healthy, not selected based on specific diseases, as reported by Daily Mail.
To determine the biological age of the participants, the team focused on chemical changes in DNA and the length of telomeres—protective caps at the ends of chromosomes.
Just like the tip of a shoelace, telomeres prevent the unraveling and damage of genetic material. Shorter telomeres indicate an older age and age-related diseases.
The scientists observed that participants with higher levels of theobromine in their blood had a biological age that was lower than their actual (“passport”) age.
This important alkaloid has previously been linked to health benefits, such as a reduced risk of cardiovascular diseases. It also contributes to lower blood pressure, fat metabolism, improved circulation, and enhanced cognitive abilities.
In their report, the researchers summarized: “Theobromine, an alkaloid derived from cocoa that is widely consumed, is associated with increased longevity and health benefits for humans.”
The study’s results were published in the journal Aging. It continues a series of other works dedicated to the benefits of cocoa, the main ingredient in chocolate.
A study conducted at Brigham and Women’s Hospital in Boston found that cocoa slows the decline of cognitive functions in individuals at high risk of developing dementia. Meanwhile, researchers at Columbia University in New York discovered that cocoa consumption is linked to improved list recall. Additionally, Portuguese scientists reported that daily consumption of a few pieces of dark chocolate can lower blood pressure in just one month.
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