## 3 Results and Discussion
### Total Polyphenols and Polyphenol Profile
The amount of this metabolite found in the five honeys was lower than those indicated by the _Cadex Alimentarius_ Standard Commission, which established the maximum limit for HMF in honey at 40 mg kg\({}^{-1}\) (and the maximum limit for HMF in the honey originating from tropical regions at 80 mg/kg); this limit would ensure that the product would not undergo extensive heating during processing and is safe for consumption [63; 64]. The taxifolin concentrations found in the five legume honeys were similar to those observed by [PERSON] et al. in Fabaceae [65] and by [PERSON] et al. [54] in many kinds of honey, including some derived from legume flowers. Taxifolin, found in all types of honey, is an important molecule for the gut microbiome. Treatment with taxifolin has proven helpful in alleviating some types of ulcerative colitis, acting on the gut microbiome and inducing it to produce a greater quantity of butyric acid [66]. It can, among other things, improve any alterations of the intestinal epithelial barrier [67]. All leguminous honeys also contained little biochanin A (BCA), ranging between 2.01 ug g\({}^{-1}\) (astragalus honey) and 9.81 ug g\({}^{-1}\) of product (alfalfa honey). BCA is an isoflavume mainly observed in red clover. Other types of honey contain BCA, such as clover [68] and _Castanopsis_ honey, which belong to the Fagaceae family [69], and some types of Latvian honey [70]. This molecule shows poor solubility, but it is known to act as a metabolic modulatory agent on glucose and lipids and is estrogen-like; it also has an anti-inflammatory effect and can exhibit cancer prevention activity, as well as neuroprotective and drug interaction effects [71]. Recent studies have demonstrated that the biochanin-A' anticancer and antiangiogenic activity structure-function relationship is similar to that of the well-known anticancer compound resveratrol and its metabolic product, piceatannol, in breast cancer cells [72]. Other secondary metabolites were present in one or more types of honey; kaempfer, for instance, was detected in alfalfa, indigo, and astragalus honeys to a much lesser extent. The polyphenolic portion of alfalfa, indigo, and sainfoin honey contained chlorogenic acid. Alfalfa and indigo honey contained caftaric acid. On the other hand, some metabolites were present in only one kind of honey. Thus, vanillic acid was one of the secondary metabolites in sainfoin honey. Therefore, from a compositional point of view, indigo honey (with eleven metabolites) and alfalfa honey (with nine recognized elements) proved to be the richest honeys. Sainfoin honey and carob honey exhibited seven metabolites identifiedthrough UPLC analysis. Astragalus honey was the \"poorest\". The content of some of these metabolites, such as vanillic acid (13.4 \(\mathrm{\SIUnitSymbolMicro g}\)\({}^{-1}\) of product), agreed with other types of honey from the Mediterranean area. For example, [PERSON] et al. [73] analyzed twelve types of honey of Greek origin and found vanillic acid contents between 135 mg kg\({}^{-1}\) and 701 mg kg\({}^{-1}\) of product. In our investigation, however, we did not find protocatechuric acid, which, in the types of honey analyzed by [PERSON] et al., came to be present at \(\mathrm{\SIUnitSymbolMicro g}\)\({}^{-1}\) concentrations, nor did we find the presence of hydroxybenzoic acid. Evidently, as for the plant world and honey, the polyphenic component could be influenced by the type of flower that supplies pollen to the bees and the different metabolic pathways that affect the polyphenols themselves. [PERSON] et al. [74] found a negligible vanillic and gallic acid level. In contrast, they found 3.67 \(\mathrm{\SIUnitSymbolMicro g}\)\({}^{-1}\) of \(p\)-coumaric acid in honey obtained from another legume, the acacia. [PERSON] et al. reported a quantity of gallic acid of 0.29 \(\mathrm{\SIUnitSymbolMicro g}\)\({}^{-1}\) in astragalus honey.