Lignans are members of a broad group of plant phenols that can positively affect human health. They occur in negligible quantities in processed foodstuffs such as lager beer. The aim of this work was to utilize the high levels of lignans in the knots of spruce trees (Picea abies) to increase the lignans content in beer, without negatively impacting the natural taste and aroma. By means of lignans addition in the forms of spruce knot chips or different extracts made from spruce knots during the wort boiling were produced beer and beer-based beverages with lignans content ranging from 34 to 174 mg/L.

Faculty of Agriculture The University of South Bohemia in České Budějovice České Budějovice Czech Republic

Faculty of Horticulture Mendel University in Brno Brno Czech Republic

Food Research Institute Prague Radiová 7 102 00 Prague 10 Czech Republic

Global Change Research Institute Brno CAS Brno Czech Republic

University of Chemistry and Technology Prague Prague 10 Czech Republic

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Lignans Extract from Knotwood of Norway Spruce-A Possible New Weapon against GTDs