Artículos — science
The science behind cacao and aging
Recent scientific research is shedding new light on cacao beyond pleasure and tradition. A large peer-reviewed study suggests that naturally occurring cacao compounds, particularly theobromine, are associated with markers of slower biological aging at the cellular level. This article translates the science behind these findings into clear insights, explaining what was studied, what was observed, and what it realistically means for our understanding of cacao and human health.
