ETH Zurich pioneers new plant-based iron supplement with superior absorption and global health potential

ETH researchers want to combat global iron deficiency in humans with a novel iron supplement (symbolic image). (Image: AdobeStock.com / Business Image, AI-generated)

(IN BRIEF) ETH Zurich scientists have developed a novel iron supplement using oat protein nanofibrils coated with iron nanoparticles, offering nearly twice the absorption rate of standard iron sulphate supplements. The plant-based formula is vegan-friendly, tasteless, and easy to incorporate into food or beverages. Clinical trials confirmed its superior bioavailability and effectiveness in treating iron-deficiency anaemia, which affects billions worldwide. The patented technology, led by Professors Raffaele Mezzenga and Michael Zimmermann, opens the door to new dietary solutions for tackling other nutritional deficiencies such as zinc and selenium.

(PRESS RELEASE) ZURICH, 10-Nov-2025 — /EuropaWire/ — Researchers at ETH Zurich have unveiled a new dietary supplement that could revolutionize the treatment of iron deficiency—one of the most common nutritional disorders globally, affecting about two billion people. Developed under the leadership of Professor Raffaele Mezzenga in collaboration with Professor Emeritus Michael B. Zimmermann, the innovative compound combines oat protein nanofibrils with iron nanoparticles to create a highly absorbable, plant-based form of iron.

Clinical trials conducted in Thailand on 52 women suffering from iron-deficiency anaemia demonstrated that this new supplement allows the body to absorb iron almost twice as efficiently as the standard iron sulphate supplements currently in use. The findings, published in Nature Food, highlight a significant advance in addressing anaemia and related health issues such as fatigue, headaches, and weakened immunity—especially among women, who are disproportionately affected.

Because it is derived from plant proteins, the supplement is suitable for vegetarians and vegans, groups that are particularly vulnerable to iron deficiency due to the body’s reduced ability to absorb plant-based iron compared to that from animal sources. The preparation is tasteless, colourless, and can be dissolved in water or mixed with food, offering a versatile and consumer-friendly alternative to traditional supplements that often leave a metallic taste.

First author Dr. Jiangtao Zhou, now an assistant professor at the National University of Singapore, emphasized the importance of sensory qualities in consumer acceptance. The research suggests the supplement is most effective when taken dissolved in water. The team’s patented technology—already granted in Europe and the United States—covers both animal and plant protein sources and has potential applications for addressing other nutritional deficiencies such as zinc and selenium.

Professor Mezzenga noted that developing this as a dietary supplement, rather than a pharmaceutical product, lowers regulatory hurdles and could speed up its market introduction. This breakthrough may pave the way for sustainable, plant-based nutritional innovations aimed at combating global micronutrient deficiencies.

Reference

Zhou J, Gowachirapant S, Zeder C et al. Oat protein nanofibril–iron hybrids offer a stable, high-absorption iron delivery platform for iron fortification, Nature Food (2025), doi: external page10.1038/s43016-025-01260-6

Media Contacts:

Prof. Dr. Raffaele Mezzenga
Department of Health Sciences and Technology
+41 44 632 91 40

Media Relations ETH Zurich
Peter Rüegg, Corporate Communications
+41 (0)44 632 41 41
mediarelations@hk.ethz.ch

SOURCE: ETH Zurich