 Polyphenols are valuable compounds found in plants with antioxidant, anti-inflammatory, and anti-cancer properties. However, they are unstable and difficult to deliver in a stable form. Encapsulation is one method used to protect polyphenols from degradation and improve bioavailability. Physical, physicochemical, chemical, and related stabilization techniques can be used to encapsulate polyphenols. Applications include pharmaceutical, food, and cosmetology. This article was authored by Florence Edwards-Levy and Audnenin.