Biological properties of propolis vary with chemical composition, plant sources, geographic area and seasons. Flavonoids, which are the most important substances of propolis, have physiologically active functions such as boost immunity, antioxidant, antibacterial, anti-inflammatory, antiviral and anticancer. Propolis has been shown to be rejected by consumers due to its unique strong odor and color, so in this study, anti-inflammatory effects for NO and inflammation-related cytokines such as interleukin-1β (IL-1β), IL-6, and tumor necrosis factor-α (TNF-α) production were identified using propolis that effectively eliminated odors and the functionality for the effect was studied. As a result of measuring the rate of decrease of NO concentration, propolis and odorless propolis showed no decrease in concentration of 1μg/ml compared with the control, but showed significant decrease of about 74% at concentration of 10μg/ml. At a concentration of 10μg/ml of propolis, IL-1β production was reduced by about 49% and at a concentration of 10μg/ml of odorless propolis, IL-1β production was reduced by about 36% compared with the control. IL-6 production showed a decrease of about 66% and 43% at concentrations of 10μg/ml of propolis and odorless propolis, respectively, compared with the control. TNF-α production showed a decrease of about 62% and 60% at concentrations of 10μg/ml of propolis and odorless propolis, respectively, compared with the control. Based on these research results, it is expected to develop propolis material that has anti-inflammatory function and removes odors and to be used to applied to the development of health functional food technology.