Evaluation for Vascular Permeability of Foods Containing Long Pepper Extract and Gingko Leaf Extract Using In Vitro 3D Capillary Blood Vessel Model Co-cultured with Pericytes

Abstract

The capillary blood vessel plays a key role to maintain the physiological function by the nutrition supply to tissues, the removal of the metabolic decomposition product, and the immunocytic transportation. Structure of the capillary blood vessel is stabilized by physical and chemical interaction between vascular endothelial cells and pericytes. However, ‘pericyte loss’ which happens by aging, disruption of lifestyle habits, and inflammatory response increase vascular permeability, resulting in the dysfunction of the capillaries. In this study, we evaluated effect foods containing long pepper extract and gingko leaf extract on vascular permeability by using in vitro 3D capillary blood vessel model.