Is the theobromine in chocolate and cocoa good or bad for me?

Answer:

Theobromine is a caffeine-related stimulant that naturally occurs in cacao beans and is therefore in cocoa powders and chocolates. ConsumerLab's tests of dark chocolates and cocoas show them to contain about as much theobromine as heart-healthy flavanols. Dark chocolate can be particularly rich in theobromine, with a standard 40-gram serving often providing 300 to 400 mg of theobromine.

There is evidence that theobromine lowers LDL "bad" cholesterol (Smolders, Clin Nutr 2018) and higher levels of theobromine in the blood have been associated with slower aging at a cellular level (Saad, Aging 2025).

However, there is also evidence that intake of more than 500 mg of theobromine (not much more than in a serving of dark chocolate) may be a problem for people who need to control their blood sugar (such as those with diabetes or pre-diabetes) (Smolders, Clin Nutr 2018).

Also, be aware that theobromine can cause side-effects such nausea and headache in some people and may interact with certain medications. Details are found in the Concerns and Cautions section of our Dark Chocolate and Cocoa Review, which includes the amounts of theobromine discovered by CL in popular products, as well as their amounts of flavanols, caffeine and contaminants (lead and cadmium).

Also see our Top Picks among dark chocolate bars, cocoa powders, and cocoa supplements.