When the first color TV entered in our lives in the 1980s, it made a huge difference. It was only a few of our neighbors who had one, and we always wanted to go to him to watch cartoons in color, which was much more fun than in black-and-white. Younger generations who are reading this article were directly introduced to color television, so they probably could not fully realize its value.

The same is perhaps true of nature. We have come to know the nature, trees, flowers, fruits, vegetables, rocks, and animals all in their own beautiful colors – that’s how we have observed them since we were born, so sometimes we are not aware of their value. Can we imagine oranges, apples, strawberries, tomatoes, eggplants, daisies, magnolias, tulips, and roses without color? We cannot describe colorlessness, so we use “black” and “white” to express the contrast.

Colors of plants

Part of the earth is covered with snow in winter. Almost black and white during this period, our world becomes colorful with spring’s arrival and reminds us of the resurrection after death. In different seasons, almost every shade of color parades before our eyes: the white, yellow, red, and pink of roses, tulips, carnations, apples, and plums. Yet, how do these colors emerge? How do plants—whose only contact is dark soil and colorless air and water—attain their colors?

As with inanimate objects, the color reflected by plants depends on their pigment [1] molecule. Usually yellow and red in color, there are three types of carotenoids (biological pigments): carotene, lycopene, and xanthophylls. The green color in several fruits and vegetables come from chlorophylls. Flavonoids are substances that give plants their white, light-yellow color. Anthocyanins are color pigments that range from pink to purple. Anthoxanthin are pigments that give colors like white and cream. Tannins are substances that turn red and solidify when heated with acid.

The correlation between colors and pollination

Plants are an indispensable part of the food chain and nature’s balance. Pollination [2] is essential for the reproduction and growth of flowering plants. Although the wind and some animals are instrumental in pollination, this task is largely assigned to bees and similar small insects. The colors of flowers also matter to attract the attention of bees. Bees fulfill a vital role in the pollination and subsequent fertilization of flowers, while there are also flowers purposely not pollinated by bees. For example, since bees cannot distinguish the color red, they cannot pollinate flowers having this color. Some red plants such as laurel, red carnations, and wild flax, which do not have other colors, are pollinated by other insects. Since the nectar of these plants is located deeper in their bodies, insects such as butterflies with long mouthparts like proboscis have the duty to reach for them. As in this example, all living beings have been given certain skills and potentials in order to do certain tasks so the ecosystem and the symbiosis between plants and animals can be maintained.

Anthocyanins

Anthocyanins are the largest group of pigments, and they color plants on the red, blue, and purple spectrum. Anthocyanins are the pigments that make several fruits and vegetables such as raspberries, blackberries, sour cherries, damson plums, purple carrots, red cabbages, beets, eggplants, red radishes, pomegranates, tree strawberries, black and red grapes, and many more.

Anthocyanins have properties other than color. These water-soluble substances are also highly-potent antioxidants which prevent the oxidation of vital molecules in the cell and the oxidation of the cell itself. Studies have even shown the inhibitory effect anthocyanins have on cell growth in some types of cancer. Studies conducted at the University of Michigan have revealed the positive effect these substances have on relieving muscle pain, lowering sugar levels, and reducing fat in the liver.

Anthocyanins obtained from some fruits and flowers are also used as colorants in various foods.

Anthocyanins absorb visible light with wavelengths between 400-800 nm, and the reflected part is seen as color. There are over 600 anthocyanins known today. Flowers can also accumulate a mixture of anthocyanin types, resulting in numerous color variations. Thus, these pigments function as masterpieces of art in hundreds of thousands of different shades of red, blue, and purple.

Changes in the molecular structure of the cited substances is what lies behind plants’ having thousands of different colors and shades. With the differentiation of the R1, R2, and R3 groups shown in the figure, anthocyanin absorbs different ranges of light and gives the plant different colors. These molecules’ structures change at the primary, secondary, and tertiary levels. When the groups indicated by (R) in the figure are replaced by hydrogen (H), hydroxide (OH), or alkyl (R), the color changes. If a green leaf turns yellow at first and red later, it means these chemical changes are taking place in its molecules.

While we watch the colorful flowers and fruits spread before us without knowing these details, the pigment molecules, dispatched like officers or soldiers in the background, repeat the same chemical processes every year, fulfilling their duties in full submission. Hundreds of publications on anthocyanins attempt to both reveal the intricacies of this system and illuminate the functions of these molecules within the cell.

Color vision

It has been found that a healthy human eye can distinguish approximately one million colors. How is this possible?

After passing through the cornea, pupil, and lens of the eye, the incoming light falls onto the retina, the wall of the eye’s posterior dark chamber. Special cells here, resembling very complex electronic circuits, convert light into electrical signals and transmit them to the brain. This is an immensely complex system in which the light energy is converted into electrical energy of certain intensities, and as a result an image is formed in the brain. Photoreceptor (light receptor) cells in the retina are of two types: cone- and rod-shaped. Cone cells are designed for color vision, while rod cells are designed for black-and-white vision. The task of these two types of cells is to convert the light falling on them into electrical signals. Humans have three types of cone cells (blue, green, red) that react differently to various wavelengths of light. Each cell has a different sensitivity to light. The wavelength of light to which blue cone cells are most sensitive is about 430 nanometers, green cone cells about 530 nm and red cone cells about 560 nm.

Our eyes were not created with the capacity to perceive all the wavelengths that exist as colors. Therefore, animals can see certain color wavelengths we cannot. Wavelengths such as infrared and ultraviolet can be seen as colors by some animals. For example, one study found four types of cone cells in the eye of the broad-tailed hummingbird (Selasphorus platycercus) [3]. This hummingbird also appears to detect ultraviolet wavelengths invisible to humans. Scientists think this may play a vital role in their feeding and predator avoidance behavior.

The wonderful harmony of colors we see on earth and in the sky soothes our souls and gives us peace.

“And whatsoever He has created for you on earth of varying colors (and diverse forms and qualities): surely in that is a sign for people who reflect and are mindful.” (The Qur’an, 16:13)

Notes

1. Colorant organic or inorganic molecule.
2. Pollination is the process by which pollen produced in the male organ of the plant is transported to the apex of the female organ on various occasions. Mary Caswell Stoddard et al., “Wild hummingbirds discriminate nonspectral colors”, PNAS, June 15, 2020117 (26), 15112–15122, www.pnas.org/content/early/2020/06/09/1919377117

“Free radicals” are a special type of atom that have been linked to many age-related diseases. They form as a result of a process called Oxidative Stress, which takes place when an oxygen molecule splits into single atoms with unpaired electrons. The nature of electrons is such that they like to be in pairs and as a result will “freely” and “radically” search throughout the body for another electron to pair with. They could almost be considered romantic if they were not so dangerous!

Their main danger comes from the damage that they cause to cells or cell membrane, proteins, and DNA. Cellular damage occurs when free radicals travel through cells and disrupt the structures of other molecules. The gradual accumulation of them, and the increased damage that builds as more and more of them collect, is what helps cause many of the aforementioned aging diseases. Our body is under constant assault from oxidative stress, and cells may function poorly or die if it occurs too frequently and without proper bodily maintenance.

Free radicals are a waste byproduct that form as a result of various chemical reactions that take place during our bodies’ normal metabolic processes. They are then “dumped,” and their eventual buildup will often harm our bodies much like how factory waste harms the environment However, they are not entirely useless; it is impossible for our bodies to turn air and food into chemical energy without a chain reaction of free radicals. Free radicals are also a critical part of the immune system, as they additionally move through our veins and can confront foreign invaders [1].

What are free radicals?

Understanding free radicals necessitates an elementary knowledge of chemistry.

Electrons orbit around atoms in levels called shells. Each shell is filled by a fixed number of electrons, and when the first shell is full then electrons will start to fill the next shell.

If there is an atom whose outer shell is not full then it may bond with another atom by using the electrons to fill its outer shell. These types of atoms are known as free radicals.

Atoms that have a full outer shell become stable, however free radicals are unstable. They are “desperate” to acquire the full number of electrons that are necessary to fill all of their shells and will therefore react quickly with other substances.

Take the example of oxygen molecules. If they split into single atoms that have unpaired electrons then they too will become unstable free radicals that seek other atoms or molecules to bond to. If this procedure continually occurs, then it will begin a process called oxidative stress.

Smoking, UV rays, air pollution, fast food, pesticides, ionizing radiation, drugs, and inflammation have all been linked to the formation of free radicals. We must be diligent when it comes to understanding how these influences can affect our bodily health, and then fight back with natural antioxidants.

Free radicals are heavily linked to aging

One of the effects of oxidative stress is that it can damage our body’s cells and thus promote many of the diseases and symptoms related to aging, such as wrinkles and gray hair. They will take electrons from other atoms in order to become more stable, a process that may cause diseases or signs of aging [2].              

In 1956, the “Free Radical Theory of Aging” was outlined as a way to understand how exactly our bodies age over time. Everybody ages, and as we age our body loses its ability to fight the effects of free radicals. Over time our bodies produce more free radicals and more oxidative stress, which increases the rate at which cells are damaged and thus can bring about degenerative processes.

Many age-related diseases such as muscular degeneration, certain cancers, atherosclerosis, cardiovascular disease, emphysema, Alzheimer’s disease, Parkinson’s disease, ulcers and all inflammatory diseases such as arthritis and lupus, and many others are linked to free radicals. Free radicals can be found in the food we eat such as fried foods, the medicines we take, the air we breathe, and the water we drink. Free radicals are also found in alcohol, tobacco smoke, pesticides, and air pollutants.

Several studies and theories have been linked to oxidative stress and the buildup of free radicals including: [3]

• Genetic degenerative diseases, such as Huntington’s disease or Parkinson’s
• Age-related changes in appearance, such as loss of skin elasticity, wrinkles, graying hair, hair loss, and changes in hair texture
• Cataracts and age-related vision decline
• Diabetes
• Cancer, which is associated with chromosomal effects and oncogene activation due to the reaction of free radicals [2]
• Central nervous system diseases, such as Alzheimer’s and various forms of dementia
• Cardiovascular diseases due to clogged arteries
• Autoimmune and inflammatory disorders, such as rheumatoid arthritis and cancer

The free radical theory of aging is comparatively new; however, several studies boost its credibility. Researchers focused on cell’s mitochondria, the “powerhouse” that process nutrients to power the entire cell. Experiments on rats, for example, showed a noteworthy increase in free radicals as the rats aged. These alterations coincided with age-related declines in their health. These experiments also showed that free radicals produced in the mitochondria harm the substances that the cells need in order to work properly. This damage causes mutations that produce more free radicals, thus accelerating the process of damage to the cell. This helps explain aging since aging quickens over time. The gradual, but increasingly rapid buildup of free radicals, offers one explanation for why even healthy bodies age and depreciate over time [2].

Antioxidants can stave off free radicals

Antioxidants, molecules that prevent other molecules from oxidizing and thus undergoing oxidative stress, can help to avert the harmful effects of free radicals. They can also decrease or even nullify the effects of free radicals, as they can provide an electron to free radicals and thereby reduce their reactivity. The uniqueness of antioxidants is that they can donate an electron without becoming reactive free radicals themselves.

There is no single antioxidant that can combat the effects of every free radical. Free radicals have different effects in different areas of the body, and every antioxidant performs differently due to its chemical properties. Antioxidants such as vitamins C and E, beta-carotene, glutathione, and plant estrogens called phytoestrogens all scavenge the body and help remove free radicals. Honey can also function similar to antioxidants by removing free radicals. Additionally, selenium, a trace metal that is required for proper function of one of the body’s antioxidant enzyme systems, is sometimes included in this category. The body cannot manufacture these micronutrients so they must be supplied in the diet.

Foods that are rich in antioxidants include citrus fruits such as oranges and limes, berries, and many other fruits that are rich in vitamin C. Carrots are known for their high beta-carotene content, while the soy in soybeans, and some meat substitutes, are high in phytoestrogens. Apricots, spinach, mangoes, pumpkins, broccoli, and eggplants are all also helpful, along with a plethora of other fruits and vegetables [4].

More research needed

A 2010 study on antioxidant supplementation for the prevention of prostate cancer found no benefits. Furthermore, a 2012 study found that antioxidants did not lower the risk of lung cancer. On the other hand, the study found that people who were already at a heightened risk of cancer, such as smokers, actually had a slightly elevated risk of cancer due to antioxidants.

Some investigators have found that supplementation with antioxidants is injurious when people take more than the recommended daily allowance (RDA). A recent analysis found that high doses of beta-carotene, or vitamin E, appreciably increased the risk of dying. One study found that long-term use of beta-carotene could reasonably reduce the risk of age-related mental problems [4]. But perhaps one of the most important discoveries is that antioxidants are unable to “cure” the effects of free radicals completely [5].  

Additionally, we do not yet fully understand why free radicals form in the first place. They may result as an early sign of cells fighting diseases, or that free radical formation is simply a natural expectation that comes with aging. It is not possible to understand them completely without more conclusive research, which should be encouraged considering the significant impacts that free radicals can have upon our bodies.

References

1. https://www.rice.edu/~jenky/sports/antiox.html
2. https://www.medicalnewstoday.com/articles/318652#How-do-free-radicals-damage-the-body
3. http://www.mytruehealth.info/mytruehealth_antioxidants_freeradicals.html
4. https://www.medicalnewstoday.com/articles/318652#Antioxidants-and-free-radicals
5. https://www.medicalnewstoday.com/articles/318652#What-we-do-not-know

Cherries are grown as one of three types: sweet, sour, or wild cherries. Alongside fresh cherry consumption, cherries are also used in juices, jams, jellies, cherry pies, cakes, ice cream, and so on. Cherries are healthful and rich in minerals. A hundred grams of cherry juice contains 246 kilocalories, 58.3 grams of carbohydrate, 3.12 grams of protein, 1 gram fat, 115 milligrams of sodium, 745 milligrams of potassium, 0.5 milligrams of vitamin C, 64 milligrams of calcium, and 81 milligrams of phosphorus. They are rich not only in folic acids, which play a significant role in producing nucleic acids and in the conversion reactions of certain amino acids, but also in potassium, which is needed for osmosis of bodily fluids and acid-base balance. Ripe cherry fruits have been widely used as a traditional medicine to relieve pain, especially in Western Europe and North America.

Cherries as a rich source of antioxidants

Antioxidants are vitamins, minerals and other compounds found in foods that can slow down the oxidation process. During the oxidation process that our body goes through in order to metabolize fats and glucose so they can turn into heat and energy, the body constantly produces free radicals as a byproduct of normal metabolism. Antioxidants help prevent the damage done to the body’s cells by such naturally occurring free radicals as super oxides. The super oxide exposure of a person weighing 70 kilograms amounts to about 1.72 kilograms on an annual basis.

Free radicals are unstable substances with missing electrons. They seek to balance themselves by stealing electrons. In constant need of electrons, free radicals take electrons from our healthy cells. Damage to healthy cells caused by free radicals plays a major role in the aging process as well as in the onset of many ailments. Antioxidants provide the electrons that these free radicals need so they can leave the electrons from your healthy cells alone. Protecting the body against free radicals’ mass conversion of cells, antioxidants help reduce the risk of various degenerative diseases caused by free radicals, boost the immune system and improve our health.

God Almighty has created all the cells of the body containing complex systems of antioxidants to prevent chemical damage to the cells’ components by oxidation. Our body is created with an ability to produce metabolic enzymes which are extremely effective antioxidant scavengers. However, the body produces more free radicals and fewer antioxidant enzymes after the late twenties. The All-Providing God has granted us many antioxidant-rich food products that may help us maintain a high quality of life, especially as this ability of the body to generate these enzymes fades dramatically with age.

Ranking above most fruits, cherries are an excellent antioxidant food. There are fourteen compounds in cherries with antioxidant properties. These compounds can protect the body against degenerative diseases, including cancers and cardiovascular disease. One of the more powerful antioxidant compounds in cherries is anthocyanin. In just one liter of cherry juice, there are 267–688 milligrams of anthocyanins that also give the fruit its bright red, red, purple, or violet color.

Recently, as awareness has been raised of most fruit and vegetables having natural antioxidants, and that cherries especially are a rich source of naturally occurring antioxidants, the use of such food products has become more common than synthetic antioxidant supplements.

More health benefits

Cherries offer other major health benefits. They contain the powerful antioxidant compound melatonin, which has anti-inflammatory properties and which controls daily circadian rhythms, helping to improve sleep patterns. Alongside their anti-inflammatory health benefits and improving sleep, they also provide pain relief. Research shows that the consumption of an average of twenty fresh cherries or some cherry juice is much more effective than aspirin in reducing pain caused by inflammation, arthritis or gout.

Cultivation, consumption, and storage

Cherry trees grow in a wide range of climatic conditions and are indeed easy to grow from seed. Once the cherry plant has established, it reaches the fruiting stage in several years.

Cherries can be consumed or stored in a great many ways. Alongside cherries eaten fresh or dried or the juice from the fruits, they can also be used in many dishes, especially desserts, jams, and marmalades. While buying cherries, select fresh, unblemished fruit. Besides consuming cherries as a fresh fruit item, they can also be kept in frozen fruit packs or in cans. Cherries that are to be saved can be stored in the freezer in airtight bags. Canned cherries are also available preserved in sugar syrup. Sweet cherries are particularly used in cakes and puddings. Sour cherries are generally candied or preserved.