Hop bitter acids contained in com. available hop supercrit. extracts were degraded in phosphate buffer at room temp. for 48 h with 6 vegetables (Petroselinum crispum L., Daucus carota L., Apium graveolens L., Solanum tuberosum L., Beta vulgaris L., Raphanus sativus L.) and Malus pumila L. fruit. The best results were obtained for parsley, carrot, celeriac and potato (content of remaining bitter acids below 0.73% of the initial value of humulones and lupulones). The lowest efficiency was obsd. for the root of beet.