However, some components of black raspberries are completely different compared to the red variety -- they have a 10-fold increase in anthocyanins, nearly double the amount of ellagic acid and three times the antioxidant power, measured by their oxygen radical absorption capacity (ORAC) -- their ability to absorb free radicals (Table 1).[i] Blackberries and black raspberries look much the same, but all raspberries have a hollow core once they are off the vine, while blackberries have a non-hollow white or green core. Black raspberries have double the anthocyanins and nearly three times the antioxidant levels of blackberries.