Grapefruit juice is the fruit juice from grapefruits. It is rich with Vitamin C and ranges from sweet-tart to very sour. Variations include white grapefruit, pink grapefruit and ruby red grapefruit juice.

Grapefruit juice, and grapefruit in general, is a potent inhibitor of the intestinal cytochrome P450 enzyme CYP3A4, which can impact the metabolism of a variety of drugs, increasing their bioavailability when administered orally. In some cases, this can lead to a fatal interaction with drugs like astemizole or terfenadine. The effect of grapefruit juice with regard to drug absorption was originally discovered in 1989.

However, the effect became well-publicized after being responsible for a number of deaths due to overdosing on medication. However, the first published report on grapefruit drug interactions was in 1991 in the Lancet (British) entitled "Interactions of Citrus Juices with Felodipine and Nifedipine." and was the first reported food-drug interaction clinically. Recently some researchers have shown that furanocoumarins rather than flavonoids are the ingredients causing the various drug interactions.

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