This research examined nutrition value of thyme and nettle in diet and how were protected rats from the damaging effects of oxidative stress and inflammation. Forty-eight albino Sprague-Dawley strain rats weighing  180±5 g  has been randomly assigned into eight  groups, six of each, following an adaptation period for seven days. Group 1 has been fed on basal diet (negative control), whereas groups from(2-8) were induction with Lipopolysaccharide (LPS) (10 mg/ kg.bw. intraperitoneally). Group 2 positive control (+ve). Group 3 fed on basal diet supplemented with 5% thyme. Group 4 fed on basal diet addition to 5% nettle. Group 5 fed on basal diet supplemented with thyme 10%. Group 6 fed on basal diet supplemented with nettle 10%. Group 7 fed on basal diet supplemented with thyme 5% +5% nettle. Group 8 fed on basal diet supplemented with thyme 10% +10% nettle for 8 weeks. chemicals analysis for thyme and nettle were elevated. Hispathological examination for liver was determined. Outcomes demonstrated that, the groups of rats fed on thyme and nettle experienced greater gains in body weight than the (+ve) group. Compared with (+ve) control, concentration of enzymes of liver which include AST, ALP, ALT and total protein reduced significantly in groups fed on diet supplemented with thyme & nettle. When rats were given a diet consisting of thyme and nettle powder, both their levels of urea nitrogen as well as creatinine show considerable improvements. Lipid profile elevated in (+ve) group in comparison with negative control group.  However, MDA have been reduced significantly in the Groups (3-8), in comparison with the (+ve) control group. Also, inflammatory markers reduced in groups of rats fed on thyme and nettle leaves compared to (+ve) control group.  As a result, the thyme and nettle leaves had a positive influence on the oxidative stress and inflammation in rats.