Danik Martirosyan

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Dr. Danik Mikaeli Martirosyan, PhD in Biology (February 8, 1959) is an American researcher, author, and speaker.[1] He has over three decades of expertise in researching non-traditional plants and bioactive compounds and has created more than 60 functional and healthy food products.[2] He has formulated and tested the efficacy of multiple nutritional components in animal models and clinical studies with positive results. Martirosyan is the president of the Functional Food Center/Functional Food Institute, one of the founders of Functional Food Science,[3] founder of the Academic Society for Functional Foods and Bioactive Compounds,[4] and Editor-In-Chief of The Journal of Functional Foods in Health and Disease, indexed in web of science and Scopus,[5] editor-in-chief of the journal Bioactive Compounds in Health and Disease, indexed in Scopus,[6] and managing director of Functional Food Science.[7]

Early life and education

Danik Martirosyan was born in February 8th, 1959 in a small village named Hagorti in Artsakh (Nagorno-Karabakh), former Soviet Union to an Armenian family (Ashkhen Nersesi Martirosyan (mom) and Mikael Saruxani Martirosyan (father). He has a brother, Evrik, and two sisters, Elmira and Elita. After graduating from Hagorti High School in 1976, he moved to Russia to attend Kazan State University, and graduated in 1984. with Master of Science degree. In 1986, Martirosyan began graduate school at the Institute of Experimental Biology in the Armenian Academy of Science and defended his dissertation The Membrane Mechanism of Action of Phospholipase A2 to the Functional Activity of Helix Pomatia Neurons in 1990.[8] His dissertation was approved by the Highest Attestation Commission at the Council of Ministers of the Soviet Union in Moscow, and he was granted a doctorate in Biology.[8]

Career

2015 - present

Martirosyan has been involved in the Functional Foods,[9] Scientific Journalism, and Marketing internships programs for academic and non-academic credits at the Functional Food Center for the last decade.[10] He has guided over 200 students from more than 50 universities.[11] Since 2017, Martirosyan has been offering special certifications for functional food scientists and functional food professionals. Scientists, medical doctors, and food industry representatives can choose from three courses to fulfill the credits needed to become a Certified Functional Foods Professional or Certified Functional Foods Scientist. The programs include The Guided Program of Study (GPS), Personalized Project Program (PPP), and Standardized Program of Study (SPS). From 2015 to 2023, he trained (guided) 350 students, food and medical industry representatives, scientists, in the field of Functional Food Science.[12]

Dr. Martirosyan founded the second open-access journal, Bioactive Compounds in Health and Disease in 2018, and the third journal, Functional Food Science in 2021.

2010 - 2014

Martirosyan worked in the Department of Internal Medicine at the University of Texas Southwestern Medical School’s Medical Center, collaborating with scientists from different laboratories. He worked at Chandra Mohan’s lab and conducted experiments with collegians on extracts of Rosa canina which contains the bioactive compounds GOPA, vitamin C, and lycopene as well as on amaranth oil with the bioactive compound squalene.[13] Together with Chandra Mohan, Soyoun Min, and Jack Hutcheson, Martirosyan led two major projects:


• The effects of Rosa Canina on chronic glomerulonephritis, simply referred to as chronic nephritis and is characterized by proteinuria.

• The effects of amaranth oil and the bioactive compound squaline on the autoimmune disease, lupus (systemic lupus erythematosus).


In 2012, Martirosyan founded the Academic Society for Functional Foods and Bioactive Compounds (ASFFBC) which has over 7,000 members. The first International Symposium of ASFFBC, "Functional and Medical Foods with Bioactive Compounds: Science and Practical Applications" was held in May 2013 at the Kyoto Prefectural University of Medicine, Kyoto, Japan. Martirosyan has organized and chaired 17 ASFFBC symposiums and 30 Functional Food Center conferences.

In 2011, while working at the Internal Medicine Department, Martirosyan, with the support of many other scientists from the Department of Internal Medicine at UTSW Medical School, started the Functional Foods in Health and Disease journal, a peer-reviewed, open-access international journal, which serves as the journal of the Academic Society for Functional Foods and Bioactive Compounds (ASFFBC).

2004 - 2010

Martirosyan was a Clinical Professor in the Department of Food and Nutrition Sciences at Texas Woman's University. He investigated amaranth seeds' properties and also trained students and interns in the field of functional foods and bioactive compounds.[14]

Martirosyan started organizing joint conferences with Texas Women’s University and other renowned universities in the U.S. as well as abroad. Till date, 30 international conferences have been organized and co-chaired by Martirosyan. Four conferences were held in partnership with Harvard Teaching Hospital/Harvard Medical School, Beth Israel Deaconess Medical Center, as well as joint conferences with the United States Department of Agriculture (USDA), and other leading US, German, Chinese, Greece, Armenia and Japanese universities/organizations.[15]

At the 6th International Conference of FFC "Functional Foods for Chronic Diseases: Diabetes and Related Diseases", held in December 2009, Martirosyan presented a new definition of functional foods for the first time. The final edition of the definition is: The Functional Food Center defines functional foods as “Natural or processed foods that contain bioactive compounds, which, in defined, effective, non-toxic amounts, provide a clinically proven and documented health benefit utilizing specific biomarkers, to promote optimal health and reduce the risk of chronic/viral diseases and manage their symptoms.[16]

In 2004, Martirosyan and his team organized the first international conference of the Functional Food Center as part of the series on “Functional Foods and Chronic Diseases”. From then on, he and other scientists from around the world continue to annually organize and meet to exchange ideas and research to better the community of functional food science. Around 30 scientists participated in FFC’s first conference, while in the FFC’s 29th, 30th, conferences attended more than 4500 scientists in person and virtually. Martirosyan was the main organizer of the FFC's international conferences, including FFC’s 31st conference “Functional Foods and Bioactive Compounds: Modern And Medieval Approaches” in Matenadaran, Yerevan, Armenia.

In 2004, Martirosyan founded the Food Science Publisher where the first set of books on functional food, bioactive compounds, and chronic diseases was published under his direction. Overall, more than 40 books (including 11 textbooks), and 6 academic journals. FFHD and BCHD (two of them in the Scopus and Web of Science), 20 semiannual, and 120 monthly issues have been published under Food Science Publisher by Dr. Martirosyan.[17]

1997-2007

Dr. Danik Martirosyan moved to the United States in 1997 and worked under a special visa granted by the United States as an Extraordinary Ability Scientist in the field of Functional Food Science from 1997 to 2007. In 1998, he founded the Functional Food Center (Functional Food Center FFC- D&A Inc., later changed to Functional Food Center Inc. in 2009) to teach about functional foods, bioactive compounds, and the development of healthy and functional food products. Since its establishment, the Functional Food Center has developed fundamental principles for functional food sciences. During this period, Martirosyan was vigorously involved in research related to the effects of amaranth oil on patients with hypertension, diabetes, and obesity.

Martirosyan also investigated the effects of time-released garlic powder on the values of 10-year prognostic risk of acute myocardial infarction, as well as Amaranth oil application for coronary heart disease and hypertension.

Research

From 1990 onwards, Martirosyan studied the pharmacological properties of amaranth oil as a postdoctoral research scientist in the Armenian Ministry of Health at the Scientific Research Institute of Spa Treatment and Physical Medicine, Yerevan, Armenia. He particularly studied the cholesterol-lowering properties of oil extracted from seeds and the uses of several bioactive molecules found in the oil, such as squaline, squalene, and vitamin E. The effects of these bioactive compounds were examined on patients with Diabetes, hypertension, and obesity.[18] In 3 clinical studies, it was concluded that amaranth oil can significantly reduce the amount of low-density cholesterol, total cholesterol, as well as triglycerides, simultaneously increasing the amount of good cholesterol in patients with hypertension.[19] Further studies investigated whether or not amaranth oil could be beneficial for other chronic diseases, such as systemic lupus Erythematosus (SLE) in mice.[20]

Amaranth oil has been found to have a high quantity of squalene (around 8% of the oil makeup), a molecule that has been proven to have antitoxic, antioxidant, and hepatotropic properties.[21] Squalene has been studied particularly in relation to its effect on patients with Type II Diabetes. Studies by Dr. Martirosyan et al have investigated how squalene as a bioactive compound plays an important role in reducing inflammation and increasing energy levels of patients with Type II Diabetes.[22] Also, the squalene found in amaranth oil has been shown to function as an effective treatment option for reducing proteinuria, a condition of the kidneys where there are excess proteins in the urine. After studies, a higher dosage of squalene consumption caused decreased levels of proteinuria in patients.[23]

Dr. Martirosyan is an author of a new definition of functional foods,[24] author of functional food classification,[25] founder of Functional Food Science, and the author of Quantum and Tempus theories of Functional Food Science.[26] He has given presentations on these topics at different universities and international conferences.[27] Martirosyan’s new definition describes functional foods as: “Natural or processed foods that contain bioactive compounds, which, in defined, effective, non-toxic amounts, provide a clinically proven and documented health benefit utilizing specific biomarkers, to promote optimal health and reduce the risk of chronic/viral diseases and manage their symptoms. He promotes how important the recognition of a functional food definition is for the safe, uniform development and disbursement of functional food products to the public that could improve the health of people around the world, especially those with or at risk of chronic and viral diseases.[28] Functional Food Center’s classification of functional foods is based on the food product’s usefulness in the management of diseases and bodily conditions. One notable reason that the classification of functional foods is important is because of the lack of standardized testing and optimal dosage.[29] Martirosyan has taken part in the establishment of Functional Food Science. According to Dr. Martirosyan, Functional Food Science can be defined as the comprehensive, aggregate, interdisciplinary, and collaborative processes of establishing a target and finding a bioactive compound that enables that effect, finding the correlated measurable biomarker, running testing to find proper dosage and effectiveness, performing clinical trials to ensure efficacy, creating the functional food with an informative label, releasing to market and running epidemiological studies to verify it”.[30] This relatively new field focuses on discovering and developing foods that could have a positive effect on health beyond safety. This is done in various ways, including the finding and examining of bioactive compounds, testing for proper dosage and effectiveness of treatments, and determining biochemical pathways and mechanisms of action.[31]

The Quantum theory of Functional Food Science could be used to determine the critical amount of a bioactive compound at which it can create chain reactions in the body that promote health and/or treatment or management of the symptoms of the disease. This theory has helped in the discovery of squalene as a molecule for the reduction of low-density Lipoproteins (LDL) levels in patients with Type II Diabetes. Along with the Quantum theory of Functional Food Science, the Tempus theory of Functional Food Science can be used to determine the appropriate time of consumption at which a functional food can create beneficial effects on one’s health and/or manage symptoms of the disease.[32] Recent studies of diabetic patients by Dr. Martirosyan and his collaborators showed that Quantum and Tempus theories of Functional Food Science have helped determine the appropriate dosage and time of consumption of squalene that can improve aspects of health for those with diabetes.

Publications

Books edited

• Martirosyan D: Introduction to Functional Food Science, Textbook Volume 1, 4th edition. Dallas, Texas. Food Science Publisher; 2020

• Martirosyan D: Functional Foods for Chronic Diseases, Textbook Volume 2, second edition. Dallas, Texas. Food Science Publisher; 2022

• Martirosyan D and Jin-Rong Zhou: Functional Foods and Cancer: Cancer Biology and Dietary Factors, Textbook Volume 3. Dallas, Texas. Food Science Publisher; 2017

• Martirosyan D and Jin-Rong Zhou: Functional Foods and Cancer: Bioactive Compounds and Cancer, Textbook Volume 4. Dallas, Texas. Food Science Publisher; 2017

• Martirosyan D and Jin-Rong Zhou: Functional Foods and Cancer: Functional Foods in Integrative Oncology, Textbook Volume 5. Dallas, Texas. Food Science Publisher; 2017

• Martirosyan D: Basic Principles of Functional Food Science, Textbook, Volume 6. Dallas, Texas. Food Science Publisher; 2017

• Martirosyan D and Uma Naidoo: Functional Foods and Mental Health, Textbook Volume 7. Dallas, Texas. Food Science Publisher; 2019

• Martirosyan, D: Functional Foods and Viral Diseases, Textbook Volume 8. Dallas, Texas. Food Science Publisher; 2020

• Martirosyan D and Haslberger A: Functional Foods in Healthy Aging, Textbook Volume 9. Dallas, Texas. Food Science Publisher; 2021

• Martirosyan D and Morotta F: Functional Foods in Obesity Management, Textbook Volume 10. Dallas, Texas. Food Science Publisher; 2022

• Martirosyan D: Bioactive Food Ingredients in Inflammation and Obesity Management Textbook Volume 10. Dallas, Texas. Food Science Publisher; 2022

Selected research articles

• Williams K., Fielding L, Davis J., Martirosyan D.M. The blockade of Artsakh causing long-term food, nutrition shortage and starvation: How functional food education can help resolve health-related conditions. Functional Foods in Health and Disease 2023; 13(3): 97-116. DOI

• Mirmiranpour H, Ashoori M.R., Mikaeili A.S., Chen B, Martirosyan D.M., Investigating the changes of the components of the Krebs cycle in patients with type 2 diabetes treated with squalene. Bioactive Compounds in Health and Disease 2023; 6(2): 1-12. DOI

• Marecek S., Martirosyan D. An assessment of clinical trials used in functional food science. Functional Foods in Health and Disease 2023; 13(2): 22-35. DOI

• Martirosyan D.M., Ashoori M. R., Mikaeili A. S., Serani A., Sussman I., Mirmiranpour H. The effect of Squalene on cellular energy and inflammation in type 2 diabetes patients. Dietary Supplements and Nutraceuticals 2022; 1(12): 16-29. DOI

• Martirosyan D.M., Sanchez S.S. Quantum and Tempus Theories of Functional Food Science: Establishment of dosage and time of consumption of functional food products. Functional Food Science 2022; 2(11): 258-276. DOI

• Martirosyan D., Ashoori M.R., Serani A., Zhang K., Mirmiranpour H. Assessment of squalene effect on antioxidant enzymes and free radicals in patients with type 2 diabetes mellitus. Bioactive Compounds in Health and Disease 2022; 5(11):236-250. DOI

• Gooch K., Martirosyan D. Where Tradition Meets Science: Microbial Diversity and Bioactive Compounds in Armenian Fermented Milk Products. Bioactive Molecules and Pharmaceuticals 2022;1(9):1-17. DOI

• Martirosyan D., Ashoori M.R., Mikaeili A.S., Pezeshki S., Serani A., Lee M., Mirmiranpour H. Inflammatory factors and immunoglobulins alterations in subjects with type 2 diabetes mellitus treated with squalene. Functional Food Science 2022; 2(8):181-197. DOI

• Mirmiranpour H., Ashoori M., Mikaeili A., Pezeshki S., Serani A., Vassar R., Martirosyan D. The effect of squalene on lipid profile and some oxidative biomarkers in patients with type 2 diabetes mellitus. Functional Food Science 2022; 2(7): 144-156. DOI: 10.31989/ffs.v%vi%i.949

• Mirmiranpour H., Ashoori M., Mikaeili A.S., Pezeshki S., Serani A., BaezA., and Martirosyan D. The effect of squalene on proteinuria in patients with type 2 diabetes mellitus. Bioactive Compounds in Health and Disease. 2022; 5(6): 117-135. DOI

• Martirosyan D., Jahanbakhshi F., Foroughi-Gilvaee M.R., Mousavi F., Faranoush P., Ashoori M.R., Shahnazari-Ava M., Mikaeili A.S., Mirmiranpour H. Evaluation of the effect of electron beam therapy on oxidative stress and some minerals in patients with type 2 diabetes mellitus. Functional Food Science 2022; 2(5): 124-135. DOI

• Martirosyan D.M., Ekblad M. Functional Foods Classification System: Exemplifying through Analysis of Bioactive Compounds. Functional Food Science, 2022; 2(4): 94-123. DOI

• Martirosyan D., Jahanbakhshi F., Ashoori M. R., Alkhamis S., Pezeshki S., Mikaeili A. S., Mirmiranpour H. Effect of oral administration and topical gel application of thymol and low-level laser therapy on oxidative stress, inflammatory biomarkers and dermatitis in patients with type 2 diabetes mellitus. Bioactive Compounds in Health and Disease. 2022; 5(4): 93-105. DOI

• Martirosyan D.M., Lampert T., Lee M. A comprehensive review on the role of food bioactive compounds in functional food science. Functional Food Science, 2022; 3(2): 64-79. DOI

• Martirosyan D.M., Sanchez S.S. Establishment of dosage of bioactive compounds in functional food products. Functional Food Science, 2022; 3(2): 79-93. DOI

• Martirosyan D.M, Lampert T., Ekblad M. Classification and regulation of functional food proposed by the functional food center. Functional Food Science 2022; 2(2): 25-46. DOI

• Martirosyan D.M., Ashoori M.R., Rezaeinezhad A., Jahanbakhshi F., Pezeshki S., Mikaeili A.S., Alkhamis S., MirmiranpourH. Effects of quercetin and low-level laser on oxidative and inflammatory factors among patients with type 2 diabetes mellitus and mild cognitive impairment. Bioactive Compounds in Health and Disease 2022; 5(1): 1-12. DOI

• Martirosyan D.M, Min S.Y., Xie C., Yan M., Bashmakov A., Williams S., Mohan C. The effect of rosehip on experimental anti-GBM glomerulonephritis in systemic lupus erythematosus murine models. Functional Food Science 2021; 1(12): 86-96. DOI

• Agarwal P., Rutter E., Martirosyan D.M. Analysis of contemporary epidemiological study research design formats on addressing functional food efficacy. Functional Food Science 2021; 1(12): 97-116. DOI

• Martirosyan D., Hutcheson J., Sajitharan D., Williams S., Mohan C. The effect of amaranth oil on proteinuria in lupus prone mice. Functional Food Science 2021. 1(10): 39-49. DOI


References

  1. ↑ https://www.herbalgram.org/resources/herbalgram/issues/75/table-of-contents/article3151/
  2. ↑ https://www.emedevents.com/speaker-profile/danik-m-martirosyan
  3. ↑ https://www.functionalfoodscenter.net/about-our-founder.html
  4. ↑ https://www.functionalfoodscenter.net/about-our-founder.html
  5. ↑ https://ffhdj.com/index.php/ffhd/about/editorialTeam
  6. ↑ https://ffhdj.com/index.php/BioactiveCompounds/about/editorialTeam
  7. ↑ https://ffhdj.com/index.php/FunctionalFoodScience/about/editorialTeam
  8. ↑ https://www.functionalfoodscenter.net/about-our-founder.html
  9. ↑ https://ffhdj.com/index.php/ffhd/article/view/788/1416
  10. ↑ https://www.youtube.com/watch?v=ruQcyl68LyA&t=756s%202
  11. ↑ https://ffhdj.com/index.php/ffhd/article/view/831/1477
  12. ↑ https://ffhdj.com/index.php/ffhd/article/view/831/1477
  13. ↑ https://ffhdj.com/index.php/ffhd/about/editorialTeam
  14. ↑ https://www.functionalfoodscenter.net/about-our-founder.html
  15. ↑ https://www.functionalfoodscenter.net/about-our-founder.html
  16. ↑ https://www.functionalfoodscenter.net/about-our-founder.html
  17. ↑ https://www.functionalfoodscenter.net/about-our-founder.html
  18. ↑ https://doi.org/10.1186/1476-511X-6-1
  19. ↑ http://10.0.124.245/ffs.v%25vi%25i.949
  20. ↑ https://www.doi.org/10.31989/bchd.v4i10.847
  21. ↑ https://doi.org/10.31989/ffhd.v4i5.18
  22. ↑ https://www.doi.org/10.31989/dsn.v1i12.1025
  23. ↑ https://www.doi.org/10.31989/bchd.v5i6.945
  24. ↑ https://www.doi.org/10.31989/ffhd.v11i5.788
  25. ↑ https://wikipediadrafts.com/profiles/10.31989/ffs.v2i4.919
  26. ↑ https://www.doi.org/10.31989/bchd.v5i11.1035
  27. ↑ https://www.youtube.com/watch?v=oaeIlJo_9eI&t=5s&ab_channel=DanikMartirosyan
  28. ↑ https://www.doi.org/10.31989/ffhd.v11i5.788
  29. ↑ https://wikipediadrafts.com/profiles/10.31989/ffs.v2i4.919
  30. ↑ https://www.doi.org/10.31989/ffs.v2i3.906
  31. ↑ https://doi.org/10.31989/ffhd.v10i8.729
  32. ↑ https://www.doi.org/10.31989/bchd.v5i11.1035
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