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Oil bodies (OB) are subcellular organelles that store lipids in plant seeds, which are composed of neutral triacylglycerol (TAG), a monolayer of polar phospholipids surrounding TAG, and proteins embedded in the phospholipid membrane. The composition and unique structure of OB make it have good oxidation stability. OB can be extracted by water extraction and enzyme-assisted extraction. As a natural pre-emulsified oil-in-water emulsion, OB emulsions have been gradually used to replace synthetic oil droplets and are promising for broad applications in the fields of food, medicine and animal husbandry. Therefore, it is of practical significance to explore the effects of OB composition and structure as well as environmental factors on the oxidation stability of OB emulsions. In this paper, the composition, structure and extraction process of OB, the oxidation stability of OB emulsions and future prospects for its application in the food field are reviewed, which can provide a reference for the development and utilization of OB.