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Drying of Fermented Cocoa Beans The moisture content of the cocoa beans after fermentation is about 60%, and this needs to be reduced to around 7% by drying [65,66] to prevent a mold infestation and the subsequent formation of Ochratoxins during storage

As a result, it is challenging to develop this approach into a high-throughput antioxidant evaluation assay that is consistent and repeatable

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I also wish Browns article had talked more about risks, but it did provide some new insights into the situation and was generally pretty balanced

Namely, BPC 157 increases eNOS mRNA levels and decreases COX 2 mRNA levels (Figure 15)