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. 2024 Dec 6;13(23):3943. doi: 10.3390/foods13233943

Figure 1.

Figure 1

The influence of capsaicin treatment on the body weight (A), food intake (B), oral glucose tolerance test (C), and serum lipid level of mice (D), and the representative thermal image (E) of mice (n = 8). Con, control group; Cap, capsaicin-treated group. Data were expressed as the mean ± SD. * p < 0.05 and ** p <0.01 vs. Con group.