Egg albumin is employed as a model protein in the experiment, and denaturation is brought about by exposing it to extremes of heat, pH, or other denaturing agents. Egg albumin’s original conformation is disrupted during denaturation, changing its physical characteristics, and causing it to lose its functional activity. The egg albumin denaturation assay measures a drug or compound’s capacity to prevent or lessen egg albumin denaturation to evaluate its anti-inflammatory effects. The egg albumin denaturation assay is based on the idea that substances with anti-inflammatory qualities may be able to stabilize protein structures and prevent denaturation, which is frequently linked to inflammation and tissue damage. As a result, agents or chemicals that significantly decrease the denaturation of egg albumin in this assay may have potential anti-inflammatory properties.