Abstract: Phenolic compounds have aroused particular interest in the food and pharmaceutical fields because they have been demonstrated to be associated with reduced incidences of coronary heart disease, diabetes, cancers, and other chronic diseases. However, extremely low absorption rate of phenolic compounds restricts their bioactivity in vivo. Such low absorption and bioavailability are due to their low water solubility, poor stability, passive diffusion, and active efflux in the gastrointestinal tract.?The best way to remove these limitations is to encapsulate phenolic compounds through food delivery systems, which can effectively improve the stability and bioavailability of active ingredients. This article outlines the functional properties of phenolic compounds and the common methods used for evaluating their bioavailability. Then, we summarize the existing food delivery systems used for improving the bioavailability of phenolic compounds. Finally, problems existing in this field of research are discussed and future research directions are proposed.

Key words: phenolic compounds, functional properties, bioavailability, digestion models, delivery systems