We all know that through photosynthesis process, plants assimilate nutrition by breathing in CO2 and releasing O2. But we also know that too much of something is not a good thing?. Recently a field study conducted by a UC Davis plant scientist has found that increase in CO2 in the atmosphere is inhibiting the ability of plants to convert nitrate to proteins, and thus reducing the nutritional quality of food crops.

Reduction of food quality is not unknown to the scientists for last couple of decades, but this is the first time when it is demonstrated that  elevated carbon dioxide level ?inhibits the conversion of nitrate into protein in a field-grown crop"

The finding was published in the journal Nature Climate Change.

Now we can think of the future?when the main source of all living being?s energy  (food) quality is poor, how we can think of flourishment of intellects to have a better world?  Is there any way we can bring back the nutritional value into the food? Providing more fertilizer that are high in nitrates is the easy answer but this Scientist need to work on this method is more expensive and results in the emission of nitrous oxide, a potent greenhouse gas.

So, lots of work needs to be done the scientists now to look for alternatives and this bring us back to the basic point of reduction of CO2 by various ways and means?Lots of expectations from the young people like us?.

Ref Sources:

1)      http://www.isciencetimes.com