研究中有1669人研究显示，较高的可可碱水平与衰老变慢有关，但专家警告不要多吃巧克力。 Higher theobromine levels linked to slower aging in study of 1,669 people, but experts warn against eating more chocolate.

通过DNA甲基化和端粒长度测量, 一项针对1669人的新研究将黑巧克力中含有多度胺的化合物与生物衰老的缓慢联系起来. A new study of 1,669 people links higher levels of theobromine, a compound in dark chocolate, to slower biological aging, as measured by DNA methylation and telomere length. 其影响是针对代溴的,没有与其他可可或咖啡代谢物一起出现。 The effect was specific to theobromine and not seen with other cocoa or coffee metabolites. 研究者认为,像白溴这样的植物化合物可能会通过遗传机制影响老化,但告诫人们不要因其糖和脂肪含量而增加巧克力的消耗量。 Researchers suggest plant compounds like theobromine may influence aging through epigenetic mechanisms, but caution against increasing chocolate consumption due to its sugar and fat content. 需要进行进一步的研究,以确认调查结果,并了解化合物是如何在身体中工作的。 Further research is needed to confirm the findings and understand how the compound works in the body.