Background/Objectives: Sorghum (Sorghum bicolor Moench) is a globally cultivated cereal and an increasingly important crop in Europe due to its exceptional adaptability to climate change and low input requirements. It represents a rich source of bioactive compounds, including phenolic acids, flavonoids, tannins, and 3-deoxyanthocyanidins, which exhibit strong antioxidant, anti-inflammatory, and metabolic regulatory properties. Methods: This review, as a bibliometric analysis, summarizes and discusses current evidence on the health-promoting effects of sorghum, with particular emphasis on its antioxidant, metabolic, and cardiovascular benefits. Results: The antioxidant potential of sorghum is mainly attributed to its phenolic profile, which varies considerably depending on genotype, environmental factors, and processing methods. Human and animal studies demonstrate that sorghum-derived polyphenols enhance endogenous antioxidant enzyme activity, decrease oxidative stress biomarkers, and beneficially modulate gut microbiota composition. Sorghum-based foods are characterized by low to medium glycemic indices, promoting improved postprandial glucose regulation, insulin sensitivity, and prolonged satiety. Furthermore, sorghum bioactive peptides and phenolic acids contribute to cardiovascular health by lowering serum cholesterol levels, reducing inflammatory markers, and exhibiting angiotensin-converting enzyme (ACE) inhibitory activity. Conclusions: Overall, sorghum constitutes a gluten-free, antioxidant-rich grain with significant potential for mitigating oxidative stress, supporting metabolic balance, and preventing chronic non-communicable diseases.