Researchers at King’s College London have identified a compound in a specific type of chocolate that may be connected to reduced markers of biological aging. The study suggests that consuming this chocolate variety could influence factors related to the aging process.
The findings are based on an analysis of biological age indicators, which differ from chronological age and reflect the condition of cells and tissues. While the research highlights a potential association, further studies are needed to confirm the effects and understand the mechanisms involved.
**Why this matters**
Understanding how diet influences biological aging could contribute to strategies for promoting healthier aging. If certain foods or compounds can slow biological aging, they may help reduce the risk of age-related diseases and improve overall well-being.
Source: NewsData