“Unraveling the Bioactive Potential of Side Dish Vegetables in Southern Thai Traditional Cuisine: Anti-inflammatory, Anticancer, Antibacterial, and Antioxidant Properties ”, Trop J Nat Prod Res, vol. 9, no. 10, pp. 4968 – 4975, Oct. 2025, doi: 10.26538/tjnpr/v9i10.37.