Food-drug interactions can have a significant impact on the efficacy of pharmacological treatment and the adverse effect profiles of many treatments. Interactions are not necessarily harmful to therapy, but they can be employed to promote drug absorption or reduce side effects in some circumstances. Drug interactions with grapefruit juice, in particular, have gotten a lot of attention recently. As new drugs are approved at a faster rate, there is less information accessible concerning their side effects and interactions once they hit the market. The use of herbal medicines and dietary supplements is a second source of worry. These items are not subjected to rigorous testing and may contain little or no of the ingredient listed on the label. Some of the herbs utilized have the potential to interact negatively with prescription medications. Mahuang (ephedra) and fever few are two noteworthy examples. Mahuang is a stimulant that can lead to hypertension in those who are on monoamine oxidase inhibitors. Fever fever has anticoagulant qualities that can help warfarin work better. The majority of food-drug interactions occur due to one of three mechanisms: decreased absorption rate or extent, enhanced absorption rate or extent, or chemical/pharmacologic effects. Acid-labile medicines, such as penicillin G, ampicillin, and dicloxacillin, are destroyed when there is an increase in stomach acid. In other circumstances, dietary components like calcium or iron may create compounds with the medicine that make it harder to absorb. Tetracycline, sodium fluoride, and ciprofloxacin are some examples. Food, calcium, and practically everything, including orange juice and coffee, interfere with lendronate absorption. The exact process through which food interferes with absorption is unknown in many circumstances. The area under the curve (AUC) may be comparable regardless of how the drug is administered; delayed absorption does not always diminish total overall exposure to the drug.