Your Favorite Dessert Might Help You Look Younger for Longer, Researchers Say
When a baby pops out from their mother’s belly, their body carries a library of instructions they received from their parents. These instructions, or genes, determine details ranging from their eye color, hair color, height, metabolism, and physiological rhythms. Embedded as strands of DNA, each gene is a whole instruction book that tells the body to release specific proteins at certain times to accomplish a particular function. Aging, for instance. Governed by factors like genetic history, environmental stress, and lifestyle, aging is a mysterious process. No one knows when it suddenly accelerates and takes possession of the body. Lately, however, scientists have documented vigorous records of how little tweaks in genes can reverse or slow down this inevitable process. One tweak is eating dark chocolate, researchers say in Aging.
The research is rooted in the mechanism and chemistry of foods that contain plant compounds. These compounds, researchers say, can affect how our bodies age. By switching a gene to “on” or “off,” these compounds, called alkaloids, can reprogram the cellular machinery and help control health and longevity. One of these compounds comes from the cocoa plant. Researchers revealed that dark chocolate has an alkaloid compound called theobromine that has the potential to slow down biological aging. Though poisonous to dogs and cats, theobromine has a trove of health benefits for humans.
Led by researchers from King’s College London, the research involved a comparison between theobromine levels in participants’ blood and blood-based markers of biological aging. A biological marker indicates how old your body seems based on its health and function, as opposed to the years you have lived. Think of them as someone tagging your genes with sticky notes, telling them when to activate and produce proteins and when to switch themselves off and stop making certain proteins. Data collected from a series of tests revealed that people who had higher theobromine levels in their blood had a biological age lower than their actual age.
Jordana Bell, senior author, said in a press release, “While we’re not saying that people should eat more dark chocolate, this research can help us understand how everyday foods may hold clues to healthier, longer lives.” Dr. Ramy Saad, lead researcher and a doctor in Clinical Genetics, added, “This is a very exciting finding,” noting that this approach could lead them towards more interesting discoveries about aging, rare diseases, and beyond.
Then emerged another mystery. Whether theobromine is alone projecting this effect, or is there another chemical in dark chocolate that is supporting the interaction? Dark chocolate, as scientists know, also contains health-benefiting chemicals called polyphenols, also found in tea, apples, red wine, and coffee. In conversation with New Scientist, Saad reflected that this mystery is currently beyond the scope of their research, and they cannot untangle whether it’s theobromine alone or if a supporting partner is working with it.
Alone or not, theobromine has proven itself to be the tasty magic wand of youthful looks. Countless studies support this hypothesis. A study published in Food and Chemical Toxicology described that everyone should consume 10 grams of dark chocolate daily. Chemicals called flavonoids present in dark chocolate can regulate everything from blood pressure to heart health, cholesterol, and memory function. A paper in the Journal of Nutritional Biochemistry said dark chocolate can uplift mood, regulate emotional states, improve gut health, and reduce depression. Others, including NIH and MDPI, have emphasized the potential of dark chocolate in fortifying the body’s immune system and improving muscle mass necessary for people involved in sports, athletics, strength training, or running.
This, however, isn’t a sign to stuff our refrigerator shelves with bars of dark chocolate. Irrespective of its benefits, it still has sugar, fats, and other compounds, and therefore, should be eaten in moderation. As tantalizing as the research sounds, further investigation is needed for a more comprehensive, clear, and elaborate understanding of dark chocolate’s dark chemical secrets.
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