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Published 14:57 30 Apr 2018 BST
Their study showed that garlic produces a load of sulphur compounds no matter what way it's prepared.
These compounds then affect their body's 'gaseous signalling molecules' like nitric oxide and hydrogen sulphide - altered levels of which can be detected in people suffering from an array of different diseases.
Although these molecules are found in humans, scientists don't yet know how they are metabolised.
The study's senior author, Dr Peter Rose, said that despite this, the research shows they are on the right track.
He said:
“There is a lot of possibility within this area for finding approaches that could reduce the risk of diseases and improve human health, but it all comes back to those fundamental questions of what actually happens to these compounds when we metabolise them."Either way though, this news gives us the perfect excuse to continue eating buckets of garlic with every meal we consume. Can't go wrong, like.
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