A research team in the College of Science, University of Al-Mustansiriyah conducted a study on the anti-inflammatory and anti-oxidation efficacy of green nanoparticles prepared from lettuce leaves. The study aimed at preparing green nanoparticles from lettuce leaves, characterizing them and studying their anti-inflammatory and anti-microbiological effectiveness based on the characterization of green nanoparticles using SEM and FTIR assays. The study, which published in the Journal of Pharmacology and Technology Research in Scopus, reviewed that the nanoparticles have an anti-inflammatory effect compared to the standard drug Profein, as well as that the silver nanoparticles prepared using lettuce leaf extract showed high anti-microorganism efficacy. It is worth mentioning that the research team was the faculty members, Mrs. Sundus Hamid Ahmed, Mrs. Rasha Sattam Hamid, Mrs. Alia Mohsen Youssef and Mrs. Zeina Hassan Jazzar.