Enantioselective Reduction of Prochiral Ketones Employing Sprouted Pisum sativa as Biocatalyst

Abstract

Sprouted green peas have been used for the first time as biocatalysts for enantioselective reduction of prochiral ketones. The reactions are highly enantioselective to furnish chiral alcohols in good yields. The sprouted peas as biocatalysts are a cheap and easy way for generating some interesting chiral alcohols. This process is efficient and convenient to produce chiral secondary alcohols in water.