Research by British scientists from King’s College London uncovered an intriguing correlation between the level of a certain substance in the body and a person’s biological age. We are talking about theobromine—the primary alkaloid found in cocoa beans. According to a large-scale experiment involving 1700 volunteers, individuals with elevated levels of theobromine in their blood plasma demonstrated a lower biological age on average compared to their chronological age. This finding suggests that the compound might play a role in slowing down aging processes.
However, the authors of the scientific paper include an important caveat: the results are observational and do not prove a direct cause-and-effect link between dark chocolate consumption and rejuvenation of the body. Additionally, they remind us that dark chocolate is a high-energy food, and its unrestricted intake could lead to undesirable health outcomes. Before making any dietary adjustments, the researchers advise consulting a physician to assess individual risks and benefits.
Thus, moderation remains the crucial factor. Although preliminary data seems promising, further studies are necessary for final conclusions. Scientists still need to thoroughly examine the mechanisms of theobromine’s impact on cellular aging processes and formulate specific recommendations based on that.
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