Researchers have recently discovered just how valuable garlic is on our health.
However, Nottingham University researcher say gaining the benefits depends on how it is prepared.
Chopping it, pressing it for oil or fermenting it in alcohol all produce various levels of compounds in it.
Which of these methods is most beneficial is still in question.
"Each of these preparative forms could have a different effect within mammalian systems," study author Dr Peter Rose is quoted as saying by the Daily Mail.
Adding, "And that's what makes this research so complex, because we don't really understand how these compounds are metabolised in humans."
"I think it needs re-investigating, just because of the sheer complexity of the diversity of these sorts of compounds and the different distribution of them between different garlic products," he went on to explain.
It has also been found to lower blood pressure....