Recent metabolomic research from King’s College London has identified theobromine, a primary methylxanthine alkaloid found in Theobroma cacao, as a significant correlate of decelerated biological ageing [2]. Analysing data from two independent European cohorts, researchers observed that higher circulating levels of theobromine were consistently associated with "younger" molecular profiles, specifically regarding DNA methylation (DNAm) patterns and leukocyte telomere length (LTL) [1]. For practitioners in nutrition and dermo-cosmetics, these findings suggest that the bioactive potential of cocoa may extend beyond its well-documented flavanol content.
The study, published in Aging (Albany NY), utilised a cross-sectional approach to examine the relationship between coffee/cocoa-related metabolites and established biomarkers of senescence [1].
Unlike chronological age, epigenetic clocks (such as GrimAge) measure DNA methylation levels to predict healthspan and mortality risk [3]. The researchers found that participants in the TwinsUK (n=509) and KORA (n=1,160) studies with higher serum theobromine exhibited lower epigenetic age acceleration.
Telomeres; the protective caps on chromosomes that shorten with cellular division—serve as a hallmark of biological "weathering." Higher circulating theobromine levels were positively associated with longer telomere estimates, suggesting a potential role in cellular longevity [1, 2].
Crucially, the statistical significance of theobromine remained robust even after adjusting for related methylxanthines like caffeine and paraxanthine [1, 6]. This indicates a unique metabolic pathway for theobromine that is distinct from the central nervous system stimulation typically associated with coffee consumption.
Historically, the cardiovascular and dermatological benefits of cocoa have been attributed to flavanols (e.g., epicatechin) due to their antioxidant capacity [4]. However, this study shifts the spotlight toward the alkaloid fraction. Theobromine is known to cross the blood-brain barrier and has demonstrated anti-inflammatory and neuroprotective properties in preclinical models [7].
For nutritionists, it is vital to note that food processing significantly alters the chemical profile of cocoa. Alkalisation (Dutch processing), commonly used to reduce acidity in commercial cocoa, can deplete flavanol content by up to 90%, though theobromine remains relatively stable [5].
While these results are promising, the study is observational. We cannot yet conclude that increased dietary intake of dark chocolate causally slows ageing. High theobromine levels may simply be a proxy for a polyphenol-rich diet or specific metabolic phenotypes [2].
- Biomarker Innovation: This research demonstrates the utility of combining metabolomics with "ageing clocks" to identify dietary compounds of interest
- Bioavailability: Theobromine has a longer half-life in the human body than caffeine, potentially allowing for sustained biological interaction.
- Future Directions: Further interventional trials are required to determine if theobromine supplementation or standardised cocoa intake can actively "turn back" epigenetic markers.
- Saad R, Costeira R, Matías-García PR, Villicaña S, Gieger C, Suhre K, Peters A, Kastenmüller G, Rodriguez-Mateos A, Dias C, Menni C, Waldenberger M, Bell JT. Theobromine is associated with slower epigenetic ageing. Aging (Albany NY). 2025 Dec 10;17. doi: 10.18632/aging.206344. Epub ahead of print. PMID: 41397115.
- King's College London. (2025, December 10). Key chemical in dark chocolate may slow down ageing [Press release]. EurekAlert! https://www.eurekalert.org/news-releases/1108738
- Levine, M. E., Lu, A. T., Quach, A., Chen, B. H., Assimes, T. L., Bandinelli, S., ... & Horvath, S. (2018). An epigenetic biomarker of aging for lifespan and healthspan. Aging (albany NY), 10(4), 573.
- Scalbert, A., Manach, C., Morand, C., Rémésy, C., & Jiménez, L. (2005). Dietary polyphenols and the prevention of diseases. Critical reviews in food science and nutrition, 45(4), 287-306.
- Miller, K. B., Hurst, W. J., Payne, M. J., Stuart, D. A., Apgar, J., Sweigart, D. S., & Ou, B. (2008). Impact of alkalization on the antioxidant and flavanol content of commercial cocoa powders. Journal of agricultural and food chemistry, 56(18), 8527-8533.
- Saad R, Costeira R, Matías-García PR, Villicaña S, Gieger C, Suhre K, Peters A, Kastenmüller G, Rodriguez-Mateos A, Dias C, Menni C, Waldenberger M, Bell JT. Theobromine is associated with slower epigenetic ageing. Aging (Albany NY). 2025 Dec 10;17. doi: 10.18632/aging.206344. Epub ahead of print. PMID: 41397115.
- Martínez-Pinilla, E., Oñatibia-Astibia, A., & Franco, R. (2015). The relevance of theobromine for the beneficial effects of cocoa consumption. Frontiers in pharmacology, 6, 126866.
