Table 4.

Inhibition rates of α-amylase in raw pepper water extract (RP) and fermented pepper water extract (FP).

	RP	FP
α-amylase inhibition (%)	25.15 ± 0.27 a NS	8.26 ± 0.16 b B
α-glucosidase inhibition (%)	24.32 ± 0.86 a	14.47 ± 0.67 b A

RP, raw pepper extract prepared using water. FP, fermented pepper extract prepared using water. ^a,b Superscripts with different letters indicate significant difference between RP and FP (p < 0.05). ^A,B Superscripts with different letters indicate significant difference between amylase and glucosidase inhibition (p < 0.05). ^NS Not significant between amylase and glucosidase inhibition (p > 0.05).