Drinking grape juice is thought to reduce the risk or severity of gastroenteritis because it was believed that the juice changes the pH levels in the intestinal tract to inhibit the virus, in addition to containing anti-viral chemicals. Though no science has demonstrated these compounds help forestall viral infections as the pH levels in the digestive activity are so multifaceted and the virus survives them. In the late 1970s, however, a study using cell cultures seemed to exhibit that grape juice had the ability to inhibit or decrease the infectability of various viruses. This procedure was attributed to a group of chemicals called polyphenols found in high amounts in the skin of grapes. In conclusion, grapes’ viability as a viral prophylactic is yet to be strictly tested and demonstrated.