By Jimmy DownsThursday March 22, 2013 (foodconsumer.org) -- A new study in Molecular Nutrition and Food Research suggests that drinking black tea or green tea may help prevent colon cancer.Professor Susanne M. Henning from  Center for Human Nutrition in Los Angeles, California, USA and colleagues conducted the study and found (–)-epigallocatechin gallate (EGCG) and 3,4-dihydroxyphenylacetic acid (3,4-DHPAA) - a tea metabolite and other tea metabolites protective against proliferation of in vitro colon cancer cells.  In addition, the researchers found a tea metabolite called 3-O-methylgallic acid (3OMGA) has the strongest antiproliferative activity against colon cancer among phenolic acids found in teas. The researchers concluded "The consumption of both, GT (green tea) and BT (black tea), was associated with a significant increase in urinary and serum phenolic acids."The study suggests that drinking tea may prevent colon cancer.