 Natural polyphenol possess valuable scavenging properties towards radical oxygen species and complexing properties towards proteins, making them interesting for the treatment of various diseases, anti-aging purposes in cosmetic formulations, and nutraceutical applications. However, their lack in long-term stability due to sensitivity to light and heat, poor biodisponibility due to low water solubility, and astringent taste limit their use in food or oral medications. Incapsulation methods such as physical, physical-chemical, chemical, and other connected stabilization methods have been developed to overcome these drawbacks with successful applications in pharmaceutical, food, and cosmological purposes. This article was authored by Florence Edwards-Levy and Aud Mühnen.