Khaberni - New research from King's College London has revealed that the chemical compound theobromine, a common plant compound coming from cocoa, may possess anti-aging properties that can slow down the rate of biological aging progress.
The study found that individuals with higher levels of theobromine in their blood enjoyed a biological age younger than their actual ages. The research team compared the levels of this compound in the blood with existing biological aging indicators based on blood analysis.
Biological age refers to the apparent age of the body based on its health and functions, versus the number of years a person has lived. These indicators are measured based on patterns of small "signals" on our DNA called "methylation," which change over the course of our lives.
The study included two European groups comprising 509 individuals from TwinsUK (a study investigating the genetic and environmental factors contributing to osteoporosis and other rheumatic diseases using a unique cohort of identical twins) and 1160 individuals from KORA (a population-based prospective study of adults in the Augsburg area, Germany, focusing its research on diabetes, cardiovascular diseases, ageing health, allergies, and the environment). It was found that those with higher levels of theobromine in their blood enjoyed a biological age lower than their actual ages.
Professor Jordana Bell, the lead author of the study and a professor of epigenetics at King's College London, said: "Our study uncovers links between a major component in dark chocolate and staying younger for a longer period. While we're not saying people should eat more dark chocolate, this research could help us understand how everyday foods could carry clues for a healthier and longer life."
The team also tested whether other metabolites in cocoa and coffee showed a similar link. However, they found that the effect appears to be specific to theobromine only.
The researchers used two tests to assess the biological age of individuals in the study. One looked at the chemical changes in the DNA to estimate how fast a person is aging. The other measured the length of telomeres, the protective caps at the ends of chromosomes, where shorter telomeres are associated with aging and age-related diseases.
Plant compounds in our diet might affect how our bodies age by changing the way our genes are turned on or off.
Some of these compounds, called alkaloids, can interact with the cellular mechanism controlling gene activity and help shape health and longevity.
Dr. Rami Saad, the lead researcher at King's College London, who is also a researcher at University College London and a clinical geneticist, said: "This is a very exciting discovery, raising important questions: What lies behind this relationship? And how can we further explore the interactions between dietary metabolites and our epigenetic genome? This approach could lead us to significant discoveries towards aging and beyond, in both common and rare diseases."
Despite these promising results, the researchers note that eating more dark chocolate is not automatically beneficial as it also contains sugar, fat, and other compounds, and more research is needed to understand this relationship in more detail.
