A study found that higher blood levels of theobromine—a compound in cocoa—are associated with a slower rate of biological aging, meaning individuals had a biological age younger than their chronological age. Scientists analyzed health data from nearly 1,700 generally healthy adults, linking circulating theobromine levels to epigenetic measures of biological age. The leading hypothesis is that theobromine may influence the epigenome, altering how genes are expressed to promote patterns associated with more youthful cellular function, though the exact mechanism requires more research. The benefits are tied to cocoa solids. Dark chocolate with high cocoa content (e.g., 70%+) is a relevant source, while milk…

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