Medically reviewed by Elizabeth Barnes, RDN Key Takeaways Higher blood levels of theobromine, a compound in cocoa, were ...

A new study suggests that theobromine — a compound in dark chocolate — may be linked to slower biological aging.

In a new study, people with higher levels of theobromine (a compound found in dark chocolate) in their blood had a biological age that was lower than their chronological age. This could be thanks to ...

The idea that “you are what you eat” is gaining new meaning as researchers explore how diet shapes biological aging. In a study led by researchers at King’s College London, higher blood levels of ...

Scientists have uncovered a new link between dark chocolate and slower ageing. This is a natural cocoa compound called theobromine, which was found in higher levels among people who appeared ...

Eating five servings of dark chocolate a week is associated with a reduction in the risk of type 2 diabetes, according to a long-term US study published by The BMJ. Global rates of type 2 diabetes are ...

Arguably one of the world's most beloved foods, chocolate comes in three main varieties: dark, milk and white – although white "chocolate" does not actually contain cocoa products and is a bit of a ...