Vegetable chemistry

I've been looking at Organic and Biomolecular Chemistry, Vol4, issue 12. The cover has a picture of a bunch of carrots, a blender and a reaction, and refers to the article on p2348 which is entitled "Daucus carota L. mediated bioreduction of prochiral ketones". Basically, these guys have taken some carrots, chopped them up and then put them in a reaction to effect the chemo- and stereo-selective reduction of ketones. The general procedure reads:

Carrots were obtained from a local market. The external layer was removed and the rest was cut into small thin pieces (1 cm long slice). Ketones (100 mg) were added to a suspension of freshly cut carrot root (10 g) in 70 mL of water and the reaction mixtures were incubated in an orbital shaker at room temperature. The suspension was then filtered off and the carrot root was washed three times with water. Filtrates were extracted with ethyl acetate, organic layers were dried on sodium sulfate, filtered and evaporated. The crude products were purified by flash chromatography.

The amazing thing is that they get good yields and high ees!

Why didn't I think of this?