In the present study, the characterization of the bioactive composition and biological effects of the ground ivy (Glechoma hederacea L.) polyphenolic extract was performed, which was incorporated into innovative formulations of functional chocolates in the developed encapsulated dosage systems. For that purpose, conventional and innovative extraction techniques, encapsulation, biological in vitro and in vivo test systems, as well as suitable analytical methods, were integrated. Rosmarinic, chlorogenic, cryptochlorogenic and caffeic acids and rutin were identified as the main polyphenolic compounds of ground ivy. The study on the human cell lines of the digestive system showed no statistically significant (p>0.05) cytotoxic effect of the extract (0.0125, 0.025, 0.075 and 0.25 mg mL-1), but a statistically significant (p<0.05) protective effect on oxidative damage to model macromolecules of DNA and protein was observed. Using the in vivo methodology, a statistically significant (p<0.05) genoprotective effect of all extract concentrations (250, 500 and 1000 mg kg-1) in the investigated organs (kidney, spleen and liver) and in the blood of rats, as well as a statistically significant (p<0.05) decrease in the intensity of lipid peroxidation of liver and spleen, were observed. Spray drying, carried out using partially hydrolysed guar gum as the base of the binary carrier systems with collagen hydrolyzates, carboxymethyl cellulose, nutriose, mucin and xylan, and liposomal encapsulation enabled a high retention (> 75 %) of ground ivy polyphenolic compounds in the encapsulated systems. The addition of both types of encapsulation systems to chocolates resulted in richer and more diverse bioactive composition, while maintaining the desirable melting profile of the chocolates, as well as the characteristic textural and rheological and more attractive sensory properties, compared to chocolates without the addition of encapsulation systems.