Lipoxygenase (LOX) is a widely distributed enzyme in plant and animal cells. It catalyzes the oxidation of polyunsaturated fatty acid into fatty acid hydroperoxides. LOX is also associated with the production of aroma substrates, color changes, and alternation of physico‐chemical characteristics. The associated reaction could be either desirable or undesirable in food production. An understanding of LOX characteristics and functional principles is essential for utilizing LOX as a natural food ingredient. Legumes are nutrient‐dense food ingredient and also serve as a good source of LOX. This paper is focused on the biological function of LOX in legumes, the history of legume LOX, the application of legume LOX in the food industry, and the inhibition strategies of unwanted LOX‐catalyzed reaction.

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