Table 2.

The main biochemical content of various PDVs.

Types	Sources	Biochemical content				Ref
		Lipid	Protein	RNA	Others
PEV	Arabidopsis thaliana		1438 (PELN)			[14]
			787 (PEV)
	Arabidopsis thaliana	GIPC, PA				[79]
	Arabidopsis thaliana		598			[8]
PELN	Aloe vera	Glucosyl-ceramide (40%)			Aloe-emodin, aloesin β-sitosterol	[34]
		Ceramide (10%)
	Bitter melon		400			[41]
	Bitter melon			81 miRNAs		[42]
	Blueberry, coconut, ginger, grapefruit, Hami melon, kiwifruit, orange, pea, pear, soybean, and tomato			418 miRNAs (32–127 per species)		[46]
	Broccoli				Sulforaphane	[47]
	Citrus fruits		600–800			[80]
	Clementine		1018			[81]
	Coconut			47 known miRNAs		[49]
				14 unknown miRNAs
	Corn	PC, PG, PE				[18]
	Fingerroot				Phenolic compounds (naringenin chalcone, pinostrobin, pinocembrin)	[51]
	Ginger	PA, DGDG			6-shogaol	[53]
	Ginger	PA, DGDG, MGDG				[82]
	Ginger		Low content	125 miRNAs	6-gingerol, 6-shogaol	[16]
	Ginger			116 miRNAs		[83]
	Ginseng	DGMG (59.4%)	3129		Ginsenoside Rg3	[57]
		PE (16.8%) Ceramide (13.8%)
	Grape	PA (53.2%)				[9]
		PE (26.1%)
	Grapefruit	PE, PC, PI				[10]
	Grapefruit	PE, PC, PI			Naringin, naringenin	[61]
	Grapefruit				Carbohydrates; amino acids (leucine, isoleucine); alpha hydroxy acids (glycolic acids, citric acids); fatty acids (palmitic acid, doconexent); myo-inositol; quininic acid; aucubin; doconexent	[84]
	Lemon		580			[12]
	Strawberry				Ascorbic acid	[70]
	Tea leaves	PA, PG, PC			Polyphenols (gallic acid, caffeine, EGCG); flavones (quercetin)	[73]
	Turmeric	DGDG (41.6%)				[19]
		PA (19.7%)
	Orange	PE (40%)			Carbohydrates (glucose, fructose, sucrose); amino acids (alanine, asparagine isoleucine, threonine, leucine)	[85]
		PC (25%)
		PI (12%)
		PA (5%)

PC: phosphatidylcholine; PA: phosphatidic acid; PE: phosphatidylethanolamine; PI: phosphatidylinositol; PG: phosphatidylglycerol; DGMG: digalactosyl monoacylglycerol; DGDG: digalactosyl diacylglycerol; GIPC: glycosylinositol phosphoceramides; EGCG: epigallocatechin gallate.