In this study, eight traditional Chinese dried and cured meat products [Sichuan air-dried beef peptide (BP), Inner Mongolia air-dried lamb peptide (MP), Jinhua ham peptide (HP), Jiangxi salted duck peptide (DP), Hubei air-dried chicken peptide (CP), Anhui air-dried goose peptide (GP), silver carp air-dried peptide (SCP), and air-dried yellow croaker peptide (YCP)] were evaluated for their antioxidant and anticancer activities. The antioxidant capacity was measured by DPPH radicals, ABTS cationic radicals, and ·OH. Results showed that CP, SCP, and YCP had good antioxidant activities, and the scavenging rate of DPPH radicals by CP (1 mg/mL) was (87.1±1.7)%, the scavenging rate of ABTS cationic radicals by YCP (1 mg/mL) was (49.6±0.5)%, and the scavenging rate of hydroxyl radicals by SCP (1 mg/mL) was (48.3±1.0)%. DP, CP, and BP had strong inhibitory effects on tumor cells, and the inhibition rate of BP (4 mg/mL) on SH-SY5Y cells reached (48.45±0.81)%. The effect of BP on the SH-SY5Y cell cycle and its effect on apoptosis was verified with BP, and it was concluded that the presence of specific peptides in BP that blocked SH-SY5Y cells in the S phase might be the main cause of apoptosis. Therefore, Chinese traditional dry-cured meat products may promote human health in terms of antioxidants as well as anti-cancer.
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