Ellagic acid is a member of the family of phenolic compounds, which are known to influence the quality, acceptability and stability of foods by acting as flavorants, colorants, or antioxidants. It is a substance that appears to block various hormone reactions and metabolic pathways associated with the development of cancer. Ellagic acid is exceptionally high in raspberries and blackberries; the levels are approximately five to six times higher than those levels found in some other fruits.