Summary
A peer-reviewed scientific study by Saad et al., published in the journal Aging (2025, DOI: 10.18632/aging.206344), analyzed blood samples from 1,669 adult participants across two large European research cohorts. The researchers found that individuals with higher levels of theobromine—a naturally occurring compound in cacao—tended to show signs of slower biological aging, meaning their cells appeared biologically “younger” than their chronological age. Biological aging was assessed using advanced genetic markers that measure how DNA activity and cell structures change over time. The findings suggest that certain natural cacao compounds may support cellular health, while clearly emphasizing that the study shows association, not causation, and does not imply that consuming chocolate directly slows aging.
Disclaimer
This summary is based on a peer-reviewed scientific article published in a respected journal (Aging DOI: 10.18632/aging.206344). The content is independent academic research and does not originate from Cachao; it is shared solely to highlight recent scientific findings related to cacao.
