When we think of aging, we often picture wrinkles or gray hair. But aging also occurs deep within our cells. One key area of research focuses on “epigenetic aging,” the gradual changes in how DNA is regulated over time. These changes are tracked using tools called epigenetic clocks, which estimate a person’s biological age based on specific molecular markers in the blood. Unlike chronological age, biological age reflects the body’s functional state and can be influenced by health, lifestyle, and environmental factors.

While chocolate and coffee have been associated with better health outcomes, pinpointing the responsible specific compounds has been difficult. These foods contain multiple bioactive substances that are often consumed together, and few studies have explored their individual effects on the human epigenome, the system of chemical modifications that control gene activity and change with age.

A recent study provides new insight, suggesting that theobromine, a compound naturally found in cocoa, may be associated with slower biological aging in humans.

The Study: Investigating Theobromine and Epigenetic Aging in TwinsUK and KORA Cohorts

The research titled “Theobromine is associated with slower epigenetic ageing,” was led by Ramy Saad from King’s College London and Great Ormond Street Hospital for Children NHS Foundation Trust, alongside Jordana T. Bell from King’s College London. The study was recently published in Aging-US.

Full blog - https://aging-us.org/2026/01/chocolate-compound-linked-to-slower-biological-aging/

Paper DOI - https://doi.org/10.18632/aging.206344

Corresponding authors - Ramy Saad - [email protected], and Jordana T. Bell - [email protected]

Abstract video - https://www.youtube.com/watch?v=S0P1USM8L6E

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Keywords - aging, theobromine, epigenetic aging, DNA methylation, metabolomics, nutrition

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