In this study, we investigated the possible influence and related mechanism of propolis derived-trihydroxyflavone on the nociception or inflammation. Propolis is a resinous mixture that honey bees produce by mixing saliva and beewax with exudate gathered from tree buds, sap flows or other botanical sources. However, there are no reports on the antinociceptive or anti-inflammatory properties of trihydroxyflavone, the primary ingredient of propolis. We hypothesized that trihydroxyflavone plays a role in the modulation of inflammation or nociception evoked by carrageenan, acetic acid or heat. Male Institute of Cancer Research mice were used and the size of edema, frequency of writhing and latency of abnormal behaviors such as licking, flicking, shaking or jumping were measured and recorded. The present study was carried out to evaluate the anti-inflammatory and antinociceptive effects of trihydroxyflavone. The administration of trihydroxyflavone (30 and 100 mg/kg) inhibited carrageenan-induced paw edema only at the final phase suggesting the blockade of synthesis or release of prostaglandins. It also reduced the frequency of the acetic acid-induced writhing reflex in mice. In addition, the administration of trihydroxyflavone prolonged the latency for extraordinary reaction at the hot plate in mice. In conclusion, trihydroxyflavone has anti-inflammatory and analgesic properties and is a potential therapeutic for nociception and inflammation.