“…Although data are limited, it has been suggested that the hepatoprotective effects have an antioxidant mechanistic basis, and that CCl4 toxicity, particular hepatotoxicity, is due to the inhibition of lipid peroxidation (Teselkin et al, 2000), the suppression of SGOT and SGPT (Lin and Huang, 2000), and the augmentation of antioxidant enzymes (Kumaravelu et al, 1995). Several researches have reported that probiotics and their fermented products possess antioxidative activities and free radical scavenging properties in vitro and in vivo (Osman et al, 2007;Nurrochmad et al, 2013).…”