8 Many active components in grapefruit juice have been evaluated for potentially causing this interaction, including flavonoids such as naringenin, naringin,
quercetin,
and kaempferol,12,13 and nonflavonoids such as 6',7'-dihydroxybergamottin, bergaptol, and 6',7'-epoxybergamottin.14,15 Naringin, the glycoside of naringenin, is the most abundant flavonoid in grapefruit juice, constituting up to 10% of its dry weight.