Nettle is a rich source of phenolic compounds characterized by low bioavailability after oral administration. The aim of this study was to investigate the effect of encapsulation on the bioavailability of nettle extracts using an in vitro digestion test consisting of three phases: gastric, absorption and intestinal. Nettle leaf extracts were encapsulated by the spray-drying technique and differed according to the type of carrier and the ratio of extract dry matter and the carrier. The concentration of phenolic compounds was determined by the Folin-Ciocalteu method and the antioxidant capacity by the FRAP method. The highest concentration of phenolic compounds was determined in the intestinal and the lowest in the absorption phase. The carrier combination of β-cyclodextrin and gum arabic (75:25) at extract dry matter and carrier ratio 1:2 allowed the highest absorption of phenolic compounds. The highest antioxidant capacity was noted in the gastric and the lowest in the absorption phase. The combination of maltodextrin and gum arabic (75:25) at extract dry matter and carrier ratio 1:3 enabled the highest antioxidant capacity. Encapsulation increased the bioavailability of phenolic compounds. 43.60 % of phenolic compounds were absorbed from the best encapsulated sample compared to 4.15 % from non-encapsulated extract.