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An enzyme catalyzing the oxidation of the double bonds of an unsaturated fatty acid.



an enzyme of the oxydoreductase class that oxidizes unsaturated fatty acids to peroxides.

Lipoxidase was first discovered in 1934 in soybeans. It was later found to exist in the seeds of other plants and in the muscle tissue of fish and mammals. The principal substrates for lipoxygenase are linoleic, linolenic, and arachidonic acids and their respective esters. Lipoxidase is activated by polypeptides.


Kretovich, V. L. Vvedenie v enzimologiiu. Moscow, 1967.
References in periodicals archive ?
Wheat germ contains high amounts of unsaturated fatty acid and enzymes especially lipase and lipoxidase which increased acidity during storage.
Soaking the beans in a 1% sodium bicarbonate gives a slight improvement in flavour and treatment with sodium hydroxide markedly improves off-flavour of soymilk as a consequence of inactivating the lipoxidase [8, 9].
Bulk quantities of FAOOHs for stability and recovery studies were synthesized using type 1 soybean lipoxidase to generate FAOOHs from pure linoleic, linolenic, arachidonic, and docosahexaenoic acid (20).