The effect of a decrease in the inhibiting action of antioxidants (InH) was found in the model oxidation reaction of methyl oleate in the presence of phospholipids (egg phosphatidylcholine and dipalmitoylphosphatidylcholine), which increased with growing the oxidation extent of the substrate and initial concentrations of components of the mixture. It was shown that the decrease in the inhibition efficiency is due to the interaction of InH with the nitrogen-containing moiety of phospholipids, as demonstrated by spectrophotometric data and by similarity in the features of retardation of ethylbenzene oxidation by InH mixtures with phospholipids and N,N,N',N'-tetramethylethylenediamine.