 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, physical-chemical, 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 Aud Menon.