Issue 11, 2023

The potential of converting carbon dioxide to food compounds via asymmetric catalysis

Abstract

The food crisis caused by diminished arable land, extreme weather and climate change linked to increased carbon dioxide (CO2) emission, is threatening global population growth. Interestingly, CO2, the most widespread carbon source, can be converted into food ingredients. Here, we briefly discuss the progress and challenges in catalytic conversion of CO2 to food ingredients via chiral catalysis.

Graphical abstract: The potential of converting carbon dioxide to food compounds via asymmetric catalysis

Article information

Article type
Minireview
Submitted
21 Mär 2023
Accepted
04 Mai 2023
First published
05 Mai 2023
This article is Open Access
Creative Commons BY license

Nanoscale Adv., 2023,5, 2865-2872

The potential of converting carbon dioxide to food compounds via asymmetric catalysis

R. Gao, X. Xu, Z. Wu, L. Xu, H. Kuang and C. Xu, Nanoscale Adv., 2023, 5, 2865 DOI: 10.1039/D3NA00178D

This article is licensed under a Creative Commons Attribution 3.0 Unported Licence. You can use material from this article in other publications without requesting further permissions from the RSC, provided that the correct acknowledgement is given.

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