If you are a fan of dark chocolate, coffee, or both, you may benefit from a substance linked to reducing cellular aging, recently discovered in these products. Pointing to the emergence of more potential benefits from consuming dark chocolate and coffee “in moderation,” a study using data from over 1,600 participants of both sexes living in Europe, with an average age of 60, found that “higher blood levels of a compound called theobromine were associated with a slower pace of aging among participants.” The study was published in the Journal of Aging late last year, 2025.
Theobromine is an organic compound found in cocoa beans, “similar to caffeine but with a milder effect; it is known for supporting mood, focus, and vascular health.”
The researchers did not find any other substances in dark chocolate that produced the same effect as theobromine, nor did they determine the specific amount of dark chocolate or coffee one should consume to obtain this potential aging-related benefit, and they “did not encourage excessive consumption.” However, they clarified that “theobromine is most abundant in cocoa and is also found in smaller quantities in coffee and tea.”
Dark Chocolate and Rates of Accelerated Aging
Although the largest part of the mechanism of how we age is determined by our genetics, other factors such as our behaviors, environment, and dietary patterns can activate some genes or deactivate others through chemical processes in DNA that change with age.
It was added that the study’s results suggest theobromine may directly influence life expectancy and may also affect gene activity, contributing to improved aging and overall health.
It was explained that there is also likely a combined effect between theobromine and other components of dark chocolate, such as polyphenols—natural anti-inflammatory compounds linked to improved brain function, greater diversity of the gut microbiome, and reduced risk of diseases like cancer, heart disease, and diabetes.
It was stated that theobromine affects different areas of the body that contribute to accelerating the aging process, which may help slow signs of aging.
It was clarified that theobromine sits at the crossroads of vascular health, inflammation, and oxidative stress—factors that influence how quickly our cells deteriorate and, consequently, how quickly we age.
It was noted that cocoa compounds, including theobromine, may improve vascular function and blood flow and could help reduce chronic inflammation, leading to slower cellular aging.
Not a Call to Overindulge in Dark Chocolate
There is a warning against using the study’s results as an excuse to consume large quantities of dark chocolate, stating that eating more of it “is not necessarily beneficial” because it contains sugar, fats, and other compounds.
This view is agreed with, noting that although the study showed an association between higher theobromine levels and less aging, its findings are “observational and require further research.” There is a warning that excessive consumption of dark chocolate may “conflict with healthy nutrition,” and advice is given to consume it in moderation as a delicious supplement to a healthy diet.
To obtain the “maximum anti-aging benefits,” it is recommended to consume dark chocolate containing at least 70% cocoa. It is explained that “chocolate with low cocoa content is often diluted with sugar and additives, hindering healthy aging.”
It is added that it is appropriate for most adults to consume about 28 grams of dark chocolate with at least 70% cocoa, up to twice a week, and it is recommended to replace usual sweets with dark chocolate.
