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Honey is considered a highly complex biological compound, endowed with a great diversity of properties, both nutritional and therapeutic. It is a foodstuff produced by honeybees from nectar or honeydew. In Benin, it is mainly produced in the north and sold in pharmacies, supermarkets, small stores in big cities, village markets and even at home. Much of the current research interest focuses on the study of antioxidant molecules of natural origin. The aim of our work is firstly to carry out a physicochemical study by determining pH, and secondly to carry out a phytochemical study by determining polyphenols in our honey samples collected in northern Benin.