Researchers to Study Role of Tea in Preventing Colon Cancer

Researchers at the University of South Carolina have received a five-year $1.2 million grant from the National Institutes of Health to explore whether green tea or black tea prevent colon cancer.

The study will initially use white mice bred to develop colon tumors. One group of mice will receive black tea, one will receive green tea, a third group will get plain water and a fourth will get water with caffeine.

After 100 days, researchers will evaluate how many mice have tumors.

Researchers will try to determine the amount of tea most effective for decreasing the risk of colon cancer.

Green tea is believed to have more cancer-inhibiting antioxidants, said Michael Wargovich, a pathology professor and University of South Carolina School of Medicine.

But the study will also focus on black tea, because "that's what most Americans consume ... and there's not much known about it," said Theresa Smith, an assistant professor at the University of South Carolina's college of pharmacy.

"We really don't know, chemically and biologically, how effective it's going to be compared to green tea," said Smith.

Other Sources: University of South Carolina, Myrtle Beach Sun-News