In a world where research is accelerating to understand the secrets of aging and slow it down, a new discovery links a compound found in one of the most common and pleasurable foods—dark chocolate—to biological indicators reflecting slower aging. British researchers from King's College London found that theobromin, known for its bitter taste that gives chocolate its characteristic flavor, may hold the key to understanding how some daily dietary components can affect long-term health and potentially slow biological decline. The study showed that theobromin is associated with a lower biological age in humans after analyzing data from 1600 participants in two major European studies.
