This study was attempted to evaluate the effectiveness of extract of fermented red pepper The extract of fermented red pepper was prepared from fermented red pepper puree and polydextrose. Sixteen female college students were participated in this 8 weeks weight control program. All subjects were randomly assigned to the Internet Diet (ID) group or Internet I, fermented red pepper (IR) group. Mean energy intake of ID group was 1,279.9$pm$112.0 kcal (carbohydrate: 66.9%, protein: 17.4%, fat: 15.6%) and IR group consumed 1,223.8$pm$57.1 kcal (carbohydrate: 66.3%, protein: 19.3%, fat: 14.4%) during program. The ID group lost 2.5$pm$1.0 kg of body weight, 0,9$pm$0,7 kg of fat mass and 1.6$pm$0.7 kg of lean body mass, and the IR group lost 2.7$pm$0.3 kg of body weight, 1.8$pm$0.6 kg of fat mass and 0.9$pm$0.7 kg of lean body mass. There was no significant differences in the loss of total body weight & lean body mass between two groups, however, the fat mass and the abdominal fat were significantly decreased in the IR group compared to the IC group (p<0.05) The ID group experienced a significantly reduced Resting Metabolic Rate (RMR), however, IC group slightly increased. The change of RMR between groups were significantly different (p<0.05) . There were no differences in the change of blood glucose, total-cholesterol, HDL-cholesterol, LDL-cholesterol and triglyceride between groups. Therefore, the intake of fermented red pepper doting the weight control program might decreased the body fat especially abdominal fat and prevent the decline of RMR during weight reduction period.