专 家 简 介
 谷传玲,中国首批注册营养师,营养与食品卫生学硕士,首都保健营养美食学会副秘书长。
参考文献:
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[2]https://www.cfs.gov.hk/sc_chi/programme/programme_rafs/programme_rafs_fm_02_06.html

[3]https://www.nccih.nih.gov/health/milk-thistle

[4]Amini MR, Sheikhhossein F, Talebyan A, Bazshahi E, Djafari F, Hekmatdoost A. Effects of Artichoke Supplementation on Liver Enzymes: A Systematic Review and Meta-Analysis of Randomized Controlled Trials. Clin Nutr Res. 2022 Jul 25;11(3):228-239. doi: 10.7762/cnr.2022.11.3.228. PMID: 35949559; PMCID: PMC9348909.

[5]https://www.nccih.nih.gov/health/aloe-vera

[6]https://www.nccih.nih.gov/health/dandelion

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[8]Mega A, Marzi L, Kob M, Piccin A, Floreani A. Food and Nutrition in the Pathogenesis of Liver Damage. Nutrients. 2021 Apr 16;13(4):1326. doi: 10.3390/nu13041326. PMID: 33923822; PMCID: PMC8073814.

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