Milestones and Deliverables: The study duration was 3 years. Analysis of existing nutritional data, the assessment of additional nutrients in existing food over time, and characterization of food matrices encompassed much of the study and occurred concurrently throughout the study. The final data will be provided in the Life Sciences Data Archive to assist fellow researchers with questions on feasibility of and food availability for functional food countermeasures in the spaceflight food system.

At the conclusion of this task, researchers delivered a baseline assessment of functional foods within the current International Space Station (ISS) food system as well as provided requirements for the development of functional foods in the space food system.

The status and stability of bioactive compounds in the processed and shelf-stable spaceflight food system has not previously been investigated though the presence of such compounds in foods at the end of a five-year shelf life could have health significance for crews on long exploration missions. Twelve foods that were predicted to have a significant concentration, or a concentration significantly greater than most spaceflight foods, of bioactive compounds (lycopene, lutein, omega-3 fatty acids, phenolics, sterols, and flavonoids) were selected for the study from the International Space Station (ISS) food provisions. Food samples were sent overnight to the Food Composition Laboratory of the Linus Pauling Institute at Oregon State University (Corvallis, OR) for bioactive compound analysis. Three packages of each product were blended together for the analysis to reduce package-to-package variability. Samples were analyzed initially and after 3, 6, 12, and 24 months of storage, dependent upon storage temperature (4°C, 21°C, or 35°C).

Efficacious concentrations of lycopene, lutein, and omega-3 fatty acids were measured in limited spaceflight foods, but a meal plan addressing health issues requiring these compounds could not be created without a secondary risk of menu fatigue. Likewise, two grams of sterols a day may be difficult to achieve with the current space diet. Total polyphenol delivery appears stable and adequate, but individual phenolic compounds vary in stability and were not specifically evaluated in this study. The data suggests that some bioactive compounds, like lycopene and lutein, degrade and then plateau at some equilibrium concentration. The anthocyanin stability appears to be related to storage temperature and processing method, and lutein stability in leafy vegetables may be impacted by storage temperature. This work indicates that cold storage, increased variety, and processing optimization will be required to provide and sustain several bioactive compounds in current spaceflight foods. Implementation of countermeasures will require validation to five years to enable provisioning of an acceptable food system for a mission to Mars.

Milestones and Deliverables: The study duration is 3 years. Analysis of existing nutritional data, the assessment of additional nutrients in existing food over time, and characterization of food matrices encompass much of the study and occur concurrently throughout the study. The SharePoint development work will proceed throughout the course of the study with development in the first half and a supported go-live state for the latter part of the study period.

At the conclusion of this task, researchers will deliver a baseline assessment of functional foods within the current International Space Station (ISS) food system as well as provide requirements for the development of functional foods in the space food system.

Twelve foods that were thought to have a significant concentration, or a concentration significantly greater than most spaceflight foods, of bioactive compounds (lycopene, lutein, omega-3 fatty acids, phenolics, sterols, and flavonoids) were selected for the study from the International Space Station food provisions. Recently produced food samples were sent by overnight shipment to the Food Composition Laboratory of the Linus Pauling Institute at Oregon State University (Corvallis, OR) for bioactive compound analysis. Three packages of each product were blended together for the analysis to reduce package-to-package variability. Samples were analyzed initially and after 3, 6, and 12 months of storage, dependent upon storage temperature (4°C, 21°C, or 35°C) within the Space Food Systems Laboratory environmental chambers. Final storage analysis will occur at 2 years.

The ability to provision high-lycopene, high-lutein, or high-omega-3 fatty acid foods within the spaceflight food system has been demonstrated by the identification of the foods of this study and their initial chemical analysis. Sterols can be supplied through cumulative diet; however, a single food with adequate sterol content for functionality is unlikely. Total polyphenol delivery appears stable and adequate, however the physiological relevance of the overall stability is currently unknown in relation to the importance and stability of individual phenolic compounds that were not specifically evaluated in this study. The stability of bioactive compounds within the identified foods varies with the bioactive compound and the storage temperature. The data would seem to suggest that some bioactive compounds, like lycopene, lutein, marine omega-3 fatty acids, and rice sterols, plateau at some equilibrium concentration. The anthocyanin stability is greatly related to storage conditions as is lutein stability in leafy vegetables. The sterol stability in nuts would seem to relate to storage duration but not temperature. More data is needed to confirm these observations.

Some bioactive compounds can be supplied across the space food system through a variety of foods. However, omega-3 fatty acids, particularly EPA and DHA, and lutein are found in very specific food items. The ISS provisioning menu likely does not have a variety of foods with these specific bioactive compounds to fully institute a meal plan to address those health issues requiring compound-specific mitigation without creating a secondary issue of menu fatigue. It is yet unknown whether the bioactive compounds will remain stable over the extended shelf life of five years required for a Mars mission. The functionality only exists if the chemical stability of the compounds maintains the efficacious structure for a long shelf life. Hence, the viability of functional foods for spaceflight, or stabilization countermeasures if necessary, has yet to be established.

Milestones and Deliverables: The study duration is 3 years. Analysis of existing nutritional data, the assessment of additional nutrients in existing food over time, and characterization of food matrices encompass much of the study and occur concurrently throughout the study. The SharePoint development work will proceed throughout the course of the study with development in the first half and a supported go-live state for the latter part of the study period.

At the conclusion of this task, researchers will deliver a baseline assessment of functional foods within the current ISS food system as well as provide requirements for the development of functional foods in the space food system.

The initial assessment of functional foods within the current spaceflight food system is mixed. Current processing technologies are adequate to provide high-lycopene, high-lutein, or high-omega-3 fatty acid foods within the spaceflight food system, at least at the beginning of shelf life, as demonstrated by the identification of the foods of this study and their initial chemical analysis. As expected, the kale, salmon, and cheese tortellini products had great amounts of their respective bioactive compounds. Sterol concentrations coincided with the sterol concentrations in the average diet. The antioxidant capability of the foods - cumulatively if not individually - is also projected to be adequate and representative of a balanced diet.

Yet, the use of foods for health benefit in space could be a challenge with the current menu. The limited identification of foods with high bioactive compound concentrations highlighted the fact that the ISS provisioning menu likely does not have a variety of foods with specific bioactive compounds to fully institute a meal plan to address those health issues requiring compound-specific mitigation without creating a secondary issue of menu fatigue. Additionally, it is yet unknown whether the bioactive compounds will remain stable over the extended shelf life of five years required for a Mars mission. The balance of the menu appears to be well-suited to address those health concerns benefiting from chemical structure-specific mitigation, i.e. polyphenolic supplementation for antioxidative properties, provided that the chemical stability of the compounds maintains the structure for a long shelf life.

Milestones and Deliverables: The study duration is 3 years. Analysis of existing nutritional data, the assessment of additional nutrients in existing food over time, and characterization of food matrices encompass much of the study and occur concurrently throughout the study. The SharePoint development work will proceed throughout the course of the study with development in the first half and a supported go-live state for the latter part of the study period.

At the conclusion of this task, researchers will deliver a baseline assessment of functional foods within the current ISS food system as well as provide requirements for the development of functional foods in the space food system.