fruits for  antioxidant strength, particularly due to their dense contents of  ellagic acid (from ellagotannins), quercetin ,  gallic acid ,  anthocyanins ,  cyanidins , pelargonidins,  catechins ,  kaempferol and  salicylic acid . Yellow raspberries and others with pale-colored fruits are lower in anthocyanins. Due to their rich contents of antioxidant vitamin