Our previous study showed that baker’s yeast produced a protective effect against CCl4 induced liver pathological change. We, therefore, examined the effects of baker’s yeast against CCl4 induced lipid peroxidation as determined by the formation of thiobarbituric acid reactive substances in the liver of Sprague Dawley rats (180-270g).(1) In-vivo: Rats were divided into 3 groups [n=5]. Group1 were injected with olive oil 1ml/kg intraperitoneally. Group2 were injected with 1ml/kg CCl4 intraperitoneally dissolved in equal volume of olive oil. Group3 after receiving 200mg/rat oral yeast dissolved in distal water for 5 days, rats were injected with 1ml /kg CCl4 dissolved in equal volume of olive oil intraperitoneally. The rats were humanely killed using co2 anesthesia followed by Cervical dislocation in accordance with national guidelines. Livers were taken and homogenated and the assay for lipid peroxides were performed using thiobarbituric acid reaction method as described by Ohkawa et al. (1979). (2) Ex-vivo: homogenates from the control group were divided into 3 groups (n=5). Group1 contains only liver homogenate (5ml), group2 and 3 contain 5 ml of liver homogenates plus 50 µm CCl4, as well, 200mg yeast was added only to group3. The malondialdehyde [MDA] was determined in the supernants as thiobarbituric acid reacting material as described by Albro et al. (1986). The results were expressed as nmol of MDA formed per minute per milligram protein. It was demonstrated that the exposure to CCl4 significantly increases (p < 0.001) lipid peroxides levels in both in-vivo and ex-vivo methods in the CCl4 untreated rats to 18.5±1.4 nmol of MDA for in-vivo and 2.05±0.01 nmol of MDA for ex-vivo as compared to normal group 6.38±0.56 nmol of MDA for in-vivo and 0.15±0.1 nmol of MDA for ex-vivo. It also noted that the administration of the yeast significantly reduced lipid peroxidation both in the in-vivo and ex-vivo test (p <0.001) to 6.12±0.6 nmol of MDA for in-vivo and 0.14±0.01 nmol of MDA for ex-vivo as compared to CCl4 untreated group. These results suggest that the protective effects of baker’s against CCl4 induced lipid peroxidation in the liver is due at least partly to its glutathione antioxidant properties (Wiedeman et al., 2018), the two glutaredoxin genes required for Protection against Reactive Oxygen Species (Luikenhuis et al.,1998) and high choline content which promotes phosphatidylcholine Synthesis; a vital for the integrity of the cell membranes (Varela-Moreiras et al.,1995).