A new study suggests that Teobromine-a key component of black chocolate-is able to slow our biological aging rate.
O black chocolate contains a chemical that can have anti -aging properties.
According to a study recently in the BIORHIVIVE The chemist in question is the Theobromine.
The main source of theobromine is the Cocoa Solidos. Black chocolate is rich in cocoa solids. In turn, milk chocolate has lower levels. White chocolate has none.
To learn more about these potential benefits of this chemist, researchers analyzed data from 500 women from a study called Twinsuk. The levels of a series of blood components were measured, including theobromine.
In addition, they were analyzed epigenetic changes – The presence or absence of chemical marks in the DNA that alter gene activity – in blood cells. Some of these changes are associated with aging and can be used to estimate whether a person’s “biological age” is superior to or lower than his chronological age.
“We found a connection between blood levels in the blood and the epigenetic estimates of biological age,” he explained, to, Jordana Bellfrom King’s College of London, which was part of the investigation.
Miraculous black chocolate?
The great conclusion these tests was that the people with higher levels of theobromine were more likely to have a lower biological age to your chronological age.
The team then analyzed similar data from 1160 individuals from a study conducted in Germany, called Kora, and found the same association.
As researchers praise, one of the strengths of this study is the fact that it uses direct theobromine measurements in the blood rather than, for example, people’s reports of the amount of chocolate they have eaten.
Calm…
Despite these findings, the researchers stressed that this study should not be interpreted as meaning that eating more black chocolate will live more time.
On the other hand, it may happen that the negative effects of other components of chocolate (such as sugar) Exceed any beneficial effects.
“Black chocolate has so much pros as contras. I do not think this investigation can understand if it is only theobromine or if it is theobromine to interact with something else. More studies are needed to confirm the results, ”he admitted to New Scientist, the investigation leader Ramy Saad from University College London.
