Fruit flavonoid content, whole

What is of particular interest in the case cited is that the interaction apparently oeeurred with whole grapefiuit, which is not usually considered to be a problem, although it is known that the fiuit content of possible active eomponents (e.g. flavonoids) do vary considerably. The juice (as opposed to the whole fruit) more commonly interacts, as the juicing process can increase the flavonoid content. The evidence with pomegranate juice is currently too sparse to predict its effects in practice. 

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