New Zealand husband and wife research team Rex and Christine Munday claimed in New Scientist magazine last year that eating half a clove of rawgarlic a day could help protect against cancer.
As Americans have grown more adventurous in their dining, trying out new ethnic cuisines, garlic has entered their diet in both raw and processed form: everything from garlic pts and chutneys to salad dressings and guacamole.
The project, which includes researchers at the University of Liverpool and plant breeders, bio-medical groups and manufacturers of garlic-based medicines from mainland Europe, will also examine whether garlic preparations are as effective as the raw, unprocessed product.