Excerpts from the Article:

Immune function. The practice of using traditional preparations for medicinal purposes is gaining in-
creased support from the WHO, particularly for conditions such as HIV infection, usually treated with
antiretroviral therapy. Antiretroviral therapy is available to only about 37% of HIV-positive patients living in
Africa, providing impetus for the identification of easily accessible traditional preparations with similar levels of efficacy. Jobelyn, a commercially available dietary
supplement prepared from sorghum, is one such example, but it requires rigorous scientific examination be-
fore it can be approved as a medicinal compound.
Over a 12-week intervention period, the consumption of Jobelyn significantly increased the CD4þ T-cell count in HIV-positive patients. The results showed that Jobelyn augmented the effect of antiretroviral therapy alone. Although the mechanism of action is unclear,
previous in vitro research showed that Jobelyn triggers antiviral immune responses by stimulating the production of natural killer cells and chemokines.40 These promising findings should be explored across a larger sample to elucidate the efficacy of Jobelyn. This has im-
plications for the management of illnesses such as HIV infection in geographic locations where there is limited access to medications available in more affluent countries.

Recommendations for future research

Future studies should aim to extend the current body of knowledge about the potential health benefits associated with sorghum. This includes an exploration of the extent to which hormones are affected by the consumption of sorghum, particularly those related to glucose
and insulin responses and the associated effects on satiety. In addition, animal and in vitro studies suggest that sorghum has properties that could help fight cancerous
cells by inhibiting their ability to regenerate and grow.
This is likely related to the anti-inflammatory effects identified in this review and should be explored in human studies to quantify any potential benefits.
It is well established that the nutritional composition of plant-based foods such as sorghum can differ because of environmental and genetic factors. Bearing this in mind, studies that aim to investigate the effect of consuming plant foods should also report the physio-chemical and nutritional composition of the food in question, since this can change depending on processing. This suggestion is most relevant to intervention studies, where intake of the test food can be controlled, rather than observational studies, where participants have more freedom regarding the consumption of foods in their diet.
Future studies investigating the potential health benefits of sorghum should include independent tests of
the composition of sorghum in order to improve understanding of the compounds that may be responsible for health outcomes. This would include the determination of various bioactive compounds in sorghum to understand their potential functionality in a human cohort.
This is particularly relevant for food manufacturers, since food products rich in unique bioactive compounds may provide a point of differentiation in the market and be capable of generating additional returns
through their sale to consumers.
From a commercial perspective, future work must explore the viability of incorporating sorghum into the food supplies of cultures that do not currently consume
it on a regular basis. This would provide monetary value for manufacturers as well as insight into the potential for public health initiatives to leverage the desirable
health properties of sorghum. Similarly, any benefits that can be attributed to the consumption of sorghum become redundant (to public health outcomes or com-
mercially) if a sustainable supply of the grain cannot be secured. These considerations require additional work into the future.

CONCLUSION

Despite playing a significant role in Africa and Asia as a staple grain, sorghum has only recently emerged as a potential human food source in the developed world.
Research related to its desirable agronomic and nutritional properties is currently building the evidence base to determine its functional potential. Although the discipline of nutrition focuses on developing an understanding of whole foods and the importance of the complete diet for health outcomes, identifying individual compounds provides basic insight into the potential functional properties of a food. Compounds present within sorghum, particularly starch, dietary fiber, and phytochemicals, have been found to elicit desirable glycemic responses and reduce oxidative stress, which has implications for chronic disease. In addition, other uses of sorghum as an ORS component, as an adjunct to
treatment for immune deficiencies in HIV-positive patients, and as a gluten-free food, showcase an array of nutritional benefits. Research aimed at translating these qualities to consumers and food manufacturers will contribute to the base of evidence that supports the inclusion of sorghum in the human food supply.

https://www.verywellfit.com/sorghum-nutrition-facts-and-health-benefits-5093271

Effect of sorghum consumption on health outcomes a systematic review