For decades, natural protein enzymes have been essential catalysts across biology, agriculture and medical industries, yet their inherent flaws—poor stability under extreme temperature or pH levels and expensive large-scale production—have long restricted broader application. It was not until 2007 that a groundbreaking discovery from Chinese Academy of Sciences researchers Professor Yan Xiyun and Dr. Gao Lizeng rewrote the rules of artificial enzyme research: inorganic nanomaterials could naturally behave like enzymes without extra organic modification. This revolutionary substance was named the nanozyme, opening an entirely new interdisciplinary research field blending nanoscience, chemistry and agronomy.