Experimental evidence indicates that polyphenols in healthy plant foods, such as ferulic acid and p‐coumaric acid in whole grains,57, 58 hydroxytyrosol in olive oil59 and epigallocatechin‐3‐gallate in green tea,60 can inhibit colorectal tumour cell growth via downregulation of EGFR expression. The gene discussed is EGFR; the disease is colorectal neoplasm.