Feb 14, 2026 09:00:00

Chocolate ingredients may slow biological aging

Chocolate is a sweet made primarily from

cocoa mass, which is made by fermenting or roasting cocoa seeds, and in Japan it is customary for women to give chocolate to men they are in love with, as well as to friends and people who have helped them, on Valentine's Day , February 14. Research has shown that a component of chocolate may slow down biological aging.

Theobromine is associated with slower epigenetic aging | Aging
https://www.aging-us.com/article/206344/text

Key chemical in dark chocolate may slow down aging | King's College London
https://www.kcl.ac.uk/news/key-chemical-in-dark-chocolate-may-slow-down-aging

Something in Dark Chocolate Could Slow Aging on a Genetic Level : ScienceAlert
https://www.sciencealert.com/something-in-dark-chocolate-could-slow-aging-on-a-genetic-level

Plant-derived foods contain many beneficial chemicals, including polyphenols , alkaloids , and flavonoids , some of which regulate gene expression and interact with cellular mechanisms associated with health and longevity.

A research team from King's College London and other institutions studied six chemicals found in chocolate and coffee, two of the most widely consumed foods around the world.

The research team analyzed blood samples from 1,669 people collected in two separate studies to determine the concentrations of chemicals in their blood. They also used DNA methylation , the attachment of methyl groups to parts of DNA sequences, as an indicator of biological aging and examined the relationship between the concentrations of chemicals in the blood.

The analysis revealed that people with higher levels of a chemical called

theobromine , found in chocolate and coffee, showed signs of slower biological aging.

Theobromine is harmful to animals with slow metabolisms, such as dogs and cats, but it appears to have beneficial effects in humans, such as a reduced risk of heart disease. However, detailed research into the health effects of theobromine is lacking.

While this study only demonstrated a link between theobromine and biological aging, it does not prove a causal relationship between eating chocolate and slowing biological aging. However, it does suggest that the health benefits of theobromine merit further research.

Professor Jordana Bell, co-author of the paper and an epigenomics researcher at King's College London, said: 'Our study has uncovered a link between key components of dark chocolate and maintaining youthfulness. While we're not saying people should eat more dark chocolate, this research helps us understand that our everyday diet may hold clues to living a healthier, longer life.'