 1. Polyphenol are valuable compounds with scavenging and complexing properties that make them useful in treating diseases such as inflammation and cancer, as well as for anti-aging purposes in cosmetic formulations and nutraceutical applications. 2. However, polyphenol have poor long-term stability due to sensitivity to light and heat, low-water solubility and astringent taste, which limits their use in food or oral medications. 3. Encapsulation is a promising approach to overcome these drawbacks, and there are many encapsulation methods described in the literature that have been successfully applied to plant polyphenol. These methods include physical, physical-chemical, chemical, and other connected stabilization processes. The applications of these encapsulation processes for pharmaceutical, food, or cosmological purposes are presented. This article was authored by Florence Edwards Levy and Aud Munan.