Theobromine in chocolate could slow aging, study suggests

A King's College London study found higher blood theobromine levels, a compound in dark chocolate and coffee, are linked to slower biological aging markers (GrimAge and DNAmTL) in about 1,600 adults, even after accounting for caffeine; the signal is strongest among former-smokers and appears independent of caffeine. However, the study is observational and cannot prove causation, so researchers advocate focusing on overall diet quality rather than chasing a single nutrient, while noting dark chocolate’s sugar and fat content and the importance of modest portions.