Flavonoids and Phenylethylamides Are Pivotal Factors Affecting the Antimicrobial Properties of Stingless Bee Honey.

Despite the recent approval of stingless bee honey to the Argentine Food Code, there are still many gaps in information. Likely, the main reason for this is that multiple ecological and chemical factors influence their production and antimicrobial properties. This work combined metabolomic, microbiological, and physicochemical analyses to characterize the honey offrom Northeastern Argentina.