Cocoa compounds linked to slower biological aging and heart health in new studies

New research has identified potential links between cocoa compounds and improved health markers, though scientists emphasize that these findings do not yet support specific dietary recommendations.

A study of nearly 1,700 European adults, led by King’s College London and published in the journal Aging, found that higher blood levels of theobromine—a plant alkaloid found in cocoa beans—were associated with slower biological aging. Participants with higher concentrations of the compound showed less epigenetic age acceleration, meaning their molecular indicators suggested they were aging more slowly than their chronological age. Researchers noted this was an observational study and did not prove that consuming dark chocolate causes a longer lifespan.

In a separate large-scale study known as COSMOS, researchers at Brigham and Women’s Hospital investigated the effects of cocoa flavanols. This randomized, placebo-controlled trial involving over 21,000 U.S. adults found that while total cardiovascular events dropped by 10% (a result that was not statistically significant), cardiovascular deaths specifically fell by 27%.

While flavanols are linked to increased nitric oxide production, which helps relax blood vessels and lower blood pressure, experts caution that processing often strips these compounds from commercial chocolate. Further randomized controlled human trials are required before health agencies can make official claims regarding dark chocolate as an anti-aging or preventative treatment.