“…[ 114 ]; goji berries, Lycium barbarum L. [ 135 ]; omija fruits, Schisandra chinensis L. [ 111 ]; mango, Mangifera indica L. [ 109 ]; and dotted hawthorn, Crataegus punctata L. [ 110 ] during the fermentation process resulted in significant enrichment in phenolic compounds, in both quality and quantity, and considerable improvements in antioxidant activities compared to conventional beers. A similar trend has been observed for beers obtained through the addition of vegetables, herbs, and natural foods during the fermentation process: cocoa ( Theobroma cacao L.) beans [ 84 ], honey ( Wildflower honey ) [ 84 ], green tea ( Camelia sinensis L.) [ 84 ], coffee ( Coffea arabica L. and Coffea robusta L.) [ 84 ], licorice ( Glycyrrhiza glabra L.) [ 84 ], eggplant ( Solanum melongena L.) peel extract [ 108 ], green pepper ( Capsicum annuum L.) [ 160 ], propolis extract [ 113 ] and hibiscus ( Hibiscus sabdariffa L.) [ 161 ] extract, green-pepper basil ( Ocinum selloi benth) [ 162 ], Parastrephia lucida leaves [ 107 ], lemon-balm leaf ( Melissa officinalis L.) [ 163 ], thyme ( Thymus vulgaris L.) [ 163 ], juniper berries ( Juniperus communis L.) [ 163 ], nettle root ( Urtica dioica L.) [ 163 ], hop cones ( Humulus lupulus L.) [ 163 ] and olive leaves ( Olea europaea L.) [ 164 ].…”