## 3 Results and Discussion
### Health-Promoting Properties of Wheat bread with Addition of G. Iederacea Infusion
The addition of the plants led to higher antioxidant power against DPPH and ABTS, as well as in reducing capacity, using FRAP. [PERSON] et al. [68] investigated the antioxidant properties of wheat breads enriched with coriander leaf powder. Their results indicated a significant enhancement in both FRAP and DPPH radical scavenging activity in the enriched breads. Earlier, [PERSON] et al. [69] experimented with different ratios of sweet basil to enrich bread. Their findings revealed that the ingredient enhanced the antioxidant capacity of the bread. Specifically, TPC increased from 0.19 to 0.28 mM GAE/100 g in bread flavored with basil. For comparison, the polyphenol level in the control sample was 0.18 mM GAE/100 g. Instead, [PERSON] et al. [70] pointed out that the incorporation of mixed herbs infusion into the wheat flour strongly enhanced the antioxidant power of the bread without decreasing its quality parameters; on the contrary, the bread with the addition of herbal infusion increased the volume of the final product and decreased hardness and chewiness, compared to the bread prepared with dried herbs. The identification of specific phenolic compounds in alcoholic extracts of the bread was conducted using Ultra-Performance Liquid Chromatography with Photodiode Array Detection and Mass Spectrometry (UPLC-PDA-MS/MS). Tentative identification of the compounds was performed by comparing their retention times, elution sequences, UV-Vis, and mass spectra with data from the existing literature [61; 62; 63; 64; 65]. All spectroscopic, spectrometric and chromatographic details are provided in Table 9.  
From a qualitative point of view, the bread fortified with ground ivy infusion was richer in bioactive compounds compared to the control bread. Products with an addition of infusion at 3 and 5% contained 11 phenolic compounds with a higher concentration than that found in the control bread; bread with a 1% infusion added contained 9 such components. Among the identified constituents, rutin and kaempfer 3-O-robinbioside were found in the highest concentrations, which is in agreement with studies of other authors, who reported quercetin and kaempfer derivatives as one of the most abundant components in _G. hederacea_ phenolic profile [61; 62; 63; 64; 65]. The average total content of the detected compounds was ca. 20, 50 and 100 times higher for bread with an infusion concentration of 1, 3 and 5%, respectively, than for the product with no infusion addition. This makes the fortified bread highly appealing for health promotion. The infusion of ground ivy has a large application potential due to the profile and content of bioactive substances. Therefore, bread enriched with ground ivy can be an excellent option for consumers seeking natural, health-boosting ingredients. The presented research results prove that it significantly increases the antioxidant potential of bread. Moreover, it offers a range of medicinal properties, i.e., anti-inflammatory, respiratory and digestive health benefits [22; 23]. The inclusion of flavorful herbs like ground ivy can also reduce the need for excess salt, sugar or unhealthy fats in bread recipes. This could make the bread a healthier option, especially for people looking to reduce their intake of sodium or added sugars. Taking into account the promising results of research on the use of infusions from ground ivy for bread production, research is planned to enrich other bakery products with this additive, i.e., rolls and croissants. Due to the growing popularity of other ready-made flour products such as tortillas, burger rolls and pasta, these products can also be a matrix for enrichment with infusions based on the _Glechoma hederacea_ L. herb.