Vegetables as chemical reagents

Biocatalysis is an important adjunct to the chemical armamentarium that organic chemists may bring to bear for the synthesis of important intermediates and finished pharmaceutical and other commercial products. For most of the world however, such catalytic reagents are not an option due to their high cost and import limitations. Recent studies indicate that the use of locally available vegetables may offer an alternative opportunity for countries to investigate their local resources for the effective conduct of key synthetic transformations with significant economic and ecological implications. This review offers a brief overview of the field of microbial and plant biocatalysts, discusses the studies thus far on the use of intact plant materials for conducting synthetic chemical reactions, and considers some opportunities for future development.