Aim: Inflammation shows an important character in illnesses such for example cardiovascular diseases, asthma, malignant and diabetes. Food can guidance different phases of inflammation and can have an important influence on numerous inflammatory illnesses. Increasing scientific suggestion has displayed that polyphenolic compounds, such as flavonoids, which are originate in vegetables, fruits, cocoa or legumes, can have antiinflammatory activity. Current researches prevent enzymes or transcription factors significant for regulatory intermediaries involved in inflammation. Flavonoids are also famous as effective antioxidants with the potential to weaken tissue injury or fibrosis. Subsequently, frequent studies in vivo and in vitro models shows that flavonoids have the prospective to prevent the beginning and development of inflammatory activity. Materials and Methods: In the present research work, a series of flavones merge with Non-steroidal Anti-Inflammatory Drugs were synthesized from resorcinol through Baker- Venkataraman Method, characterized and calculated there in vitro anti-inflammatory activity by protein denaturation technique. Results: The outcome is protein denaturation studies shown that the compound FS found to be most potent anti-inflammatory activity. The percentage inhibitions were 97.66%.