Capsaicin diet treatment did not change water/food consumption, body weight, or the degree of anemia in SCD mice. (A and B) Water consumption (A) and food consumption (B) of SCD mice fed with standard chow (n = 10) and capsaicin-containing diet (n = 10). (C) Body weight of SCD mice fed with standard chow (n = 5) and capsaicin-containing diet (n = 5).(D) Number of RBCs in the SCD mice fed with standard chow (n = 5) and capsaicin-containing diet (n = 5) for 6 wk. (E) Spleen weights of SCD mice fed with standard chow (n = 5) and capsaicin-containing diet (n = 5) for 6 wk.(F) Number of RBCs in in standard diet–treated SCD mice (n = 5) and capsaicin diet–treated SCD mice (n = 5) 14 mo after treatment.(G) Plasma hemoglobin concentrations of standard diet–treated SCD mice (n = 5) and capsaicin diet–treated SCD mice (n = 5) 14 mo after treatment. (H) Paw withdrawal latency. SCD mice were fed with standard chow (n = 10) and capsaicin-containing diet (n = 8) for 2 mo, and heat sensitivity was determined using the Hargreaves test. Active intensity means the percentage of the maximum intensity of the Hargreaves apparatus. Error bars, mean ± SEM. ns, not significant.