Sweet Science: BelSU Scientist Reveals Cocoa's Role in Aging and Inflammation

Aleksey Deykin, Director of the Joint Centre for Genetic Technologies at Belgorod National Research University (BelSU), recently shared insights on the Slushaem radio program about the effects of cocoa on the body and the aging process.

He highlights that there are approximately 13 theories regarding why humans age, one of which suggests that the body transitions into a chronic inflammatory state as it gets older.

“We detect inflammation markers in various organs, tissues, and organ systems, which is a significant concern. Currently, it remains unclear whether this inflammation is a cause or a consequence of aging. However, a large study has shown that regular consumption of cocoa bean extract can lead to a reduction in these inflammatory markers,” explained Deykin.

The study spanned two years, and while it indicates potential benefits, it is still uncertain whether participants will experience a longer lifespan. Those who enjoy sweets should temper their excitement, as the health benefits are primarily found in dark chocolate. The positive effects can only be achieved with chocolate bars containing more than 72% cocoa and minimal sugar.

“The bitterness in dark chocolate comes from beneficial compounds called flavonoids, which are also present in red wine and act as antioxidants. However, the experiment utilized an extract – a concentrated form that we don’t typically consume in our daily diets,” Deykin noted.