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Dark Chocolate Compound Linked To Slower Aging
King’s College London study of 1,669 participants found higher blood theobromine levels linked to younger biological age measured by DNA methylation and telomere length.
- On December 10, King's College London researchers published in Aging that higher circulating theobromine is associated with lower biological age.
- Researchers focused on plant compounds because Theobromine is an alkaloid found in cocoa that has not been studied as intensively, and the study builds on alkaloids' role in gene regulation.
- They measured circulating theobromine and then used two assessments—DNA methylation molecular bookmarks and telomere length chromosomal protective caps—to estimate biological age.
- Researchers warned that this finding does not prove causality and the research team cautioned that increasing dark chocolate intake is not guaranteed to slow ageing, while exploring future work to dissect the results.
- Looking beyond the association, King's College London researchers noted it remains unclear whether the effect is unique to theobromine or involves polyphenols, and said this approach could reveal insights into ageing and rare diseases.
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Scientists have long assumed that plant compounds can change gene activity.
Dark Chocolate Compound Linked To Slower Aging
Scientists have discovered that theobromine, the same compound that gives dark chocolate its signature bitterness, may help keep the body biologically younger. By analyzing DNA aging markers and telomere length in over 1,600 people, researchers found that higher blood levels of theobromine were linked to a younger biological age. Dark Chocolate Compound Linked to Biological [...]
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Total News Sources32
Leaning Left7Leaning Right4Center8Last UpdatedBias Distribution42% Center
Bias Distribution
- 42% of the sources are Center
42% Center
L 37%
C 42%
R 21%
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