Polyphenols are widespread secondary plant metabolites. They show numerous biological impacts on human health. Due to mentioned benefits, there is a huge interest for developing nutritional supplements containing polyphenols. However, the development of such kind of the pharmaceutical products has many practical problems. The reason for that is a great polyphenol instability under various environmental factors (temperature, pH, light, metal ions..). Those deficiencies can be overcomed by incapsulation technologies. There are many incapsulation methods which are grouped into physical, physico-chemical and chemical groups. Spray drying is mostly applied physical method of incapsulation. Supercritical-assisted atomisation is also physical method of incapsulation, which uses special properties characteristic to critical fluid. Liposomes represent spherical system endogenously synthesized in organism also, industrially prepared by physico-chemical methods such as hydration of thin phospholipid bilayer, as one of the frequently used. Reverse phase evaporation represents another method used for liposome preparation. Complex coacervation is chemical incapsulation method in which the accumulation of opposite charged macroions occurs around desired substance. Interfacial polymerisation is chemical incapsulation method, characterised by formation of polymer on line between droplets or particles of dissolved substance. Although the use of the incapsulation represents useful tool to dissolve the problems related with the polyphenol instability within food supplements products, the improvement of mentioned techniques are in the progress. This thesis is narrative review.