## 3 Results and Discussion
### Health-Promoting Properties of Wheat bread with Addition of G. Iederacea Infusion  
_Glechoma lederacea_ L. is a medicinal herb rich in polyphenols, including several bioactive compounds with anticancer, anti-inflammatory, antibacterial and antiviral properties, such as phenolic acid derivatives and flavonoids [61, 62, 63, 64, 65]. The results of the total phenolics content (TPC) and the total flavonoid content (TFC) assays as well as the antioxidant activity of bread with ground ivy infusion of varying concentrations using ABTS and FRAP methods are detailed in Tables 7 and 8. The TPC and TFC, as well as the antioxidant power of bread, increased as the concentration of ground ivy infusion rose. The TPC and TPF ranged from 21.39 \(\pm\) 0.61 to 65.50 \(\pm\) 4.07 mg GAE/100 g d.w. and 1.49 \(\pm\) 0.01 to 8.60 \(\pm\) 0.04 mg QE/100 g d.w., respectively. Incorporating 5% infusion (C) into the dough led to a significant increase in the TPC and TFC, with the TPC showing a 306% rise and the TFC a 577% increase compared to the control samples. The values for ABTS and FRAP assays ranged from 470.58 \(\pm\) 9.06 to 743.07 \(\pm\) 3.50 and 47.68 \(\pm\) 2.06 mmol TE/100 g d.w. to 150.49 \(\pm\) 0.04 mmol TE/100 g d.w. Thus, the antioxidant potential increased by 158% as measured by the ABTS method, and by 316% according to the FRAP assay, in the bread with addition of _G. hederacea_ 5% infusion (C), compared to the control samples. This trend of enhanced TPC and TPF parameters and antioxidant properties has been documented by other researchers who added various \begin{table}
\begin{tabular}{c c c} \hline \hline \multirow{2}{*}{**Sample**} & **Total Phenolic Content (TPC)** & **Total Flavonoid Content** \\  & **[mg GAE/100 g d.w.]** & **(TFC) [mg QE/100 g d.w.]** \\ \hline control & 21.39 \({}^{\text{a}}\)\(\pm\) 0.61 & 1.49 \({}^{\text{a}}\)\(\pm\) 0.01 \\ A & 30.47 \({}^{\text{b}}\)\(\pm\) 2.53 & 2.52 \(\pm\) 0.01 \\ B & 52.44 \({}^{\text{c}}\)\(\pm\) 0.86 & 5.09 \({}^{\text{c}}\)\(\pm\) 0.01 \\ C & 65.50 \({}^{\text{d}}\)\(\pm\) 4.07 & 8.60 \({}^{\text{d}}\)\(\pm\) 0.04 \\ \hline \hline \end{tabular} Mean values from two repetitions \(\pm\) SD. Values in columns followed by the same superscript letters do not significantly differ at a significance level of 0.05. Abbreviations: GAE, equivalent of gallic acid; QE, equivalent of quercetin.  
\end{table} 
Table 7: The contents of total phenolics and flavonoids of wheat bread with _G. hederacea_ L. infusion. \begin{table}
\begin{tabular}{c c c} \hline \hline \multirow{2}{*}{**Sample**} & **ABTS** & **FRAP** \\ \cline{2-3}  & \multicolumn{2}{c}{**mMol TE/100 g d.w.**} \\ \hline control & 470.58 \({}^{\text{a}}\)\(\pm\) 9.06 & 47.68 \({}^{\text{a}}\)\(\pm\) 2.06 \\ A & 562.09 \({}^{\text{b}}\)\(\pm\) 1.35 & 69.35 \({}^{\text{b}}\)\(\pm\) 0.36 \\ B & 708.29 \({}^{\text{c}}\)\(\pm\) 1.35 & 127.15 \({}^{\text{c}}\)\(\pm\) 5.85 \\ C & 743.07 \({}^{\text{d}}\)\(\pm\) 3.50 & 150.49 \({}^{\text{d}}\)\(\pm\) 0.04 \\ \hline \hline \end{tabular} Mean values from two repetitions \(\pm\) SD. Values in columns followed by the same superscript letters do not significantly differ at a significance level of 0.05. Abbreviations: ABTS and FRAP—methods of measuring antioxidant activity; TE, equivalent of Trolox.  
\end{table} 
Table 8: Antioxidant activity of wheat bread with _G. hederacea_ L. infusion. herbal ingredients to wheat bread [66; 67; 68; 69; 70]. [PERSON] et al. [66] studied the effect of the addition of dried and powdered parsley leaves to wheat flour on the antioxidant properties of wheat bread. This type of bread exhibited nearly twice the number of phenolic compounds and demonstrated improved antioxidant activity compared to the control bread. Similarly, in the study of [PERSON] et al. [67], aromatic plants enhanced the levels of bioactive and antioxidant compounds in the bread. Their results showed that the inclusion of 1% dry oregano, thyme or Satureja in the bread recipe increased 28.0, 26.3 and 24.7-fold TPC, respectively.