1989•Chemical and Pharmaceutical BulletinOpen access
Reduction of aromatic nitro compounds with baker's yeast.
Mitsuhiro Takeshita, Sachiko Yoshida, Rieko Kiya, Naoko Higuchi, Yumi Kobayashi
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Abstract
The reduction of the nitro group of aromatic nitro compounds with baker's yeast was strongly influenced by the nature of the substituent on nitrobenzene, and in the reaction of acyl nitrobenzenes, selective reduction occurred to give optically active nitro alcohol and amino ketone without giving any amino alcohol.
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