Then it must be a cultural thing... =) If you read the first sentence in the abstract you can read: "Throughout history, many different cultures have recognized the potential use of garlic for prevention and treatment of different diseases.".

Here in the Mediterranean, garlic is known to be really healthy (along with red wine and olive oil). Many people eat garlic in the morning just for the health benefits, and we even have (famous?) smashed garlic dishes: https://en.wikipedia.org/wiki/Aioli

> My point was that you have to be careful in general.

Agree. Sometimes more context/evidence is required. My point is that the bioavailability of compounds in food might differ if the food is presented in raw or elaborated/processed form.