Neurological disorders such as Alzheimer’s Disease (AD), Parkinson’s Disease (PD), Huntington’s Disease (HD), Amyotrophic Lateral Sclerosis (ALS), and Frontotemporal Dementia (FD) represent major challenges to global health. AD primarily affects memory and cognition, with minimal early motor symptoms, whereas PD is marked by motor symptoms and potential later cognitive decline. HD involves both motor and cognitive/psychiatric symptoms, ALS leads to muscle weakness with preserved cognition, and FTD primarily impacts personty, behavior, and language with an earlier onset than AD. Recent studies highlight the crucial influence of nutrition in affecting the development and progression of these neurological disorders. This chapter discusses how diet influences brain health, focusing on the role of specific nutrients and eating patterns in preventing or reducing the impact of neurodegenerative diseases. Key focus areas include the role of antioxidants, omega-3 fatty acids, vitamins, minerals, and secondary metabolites in protecting neuronal integrity and reducing oxidative stress. Additionally, the impact of gut–brain axis modulation through probiotics and dietary fibers is examined. Adding good nutrition to regular medical care can help people with brain diseases think more clearly, slow the illness, aliand feel better overall. This analysis highlights the need for collaboration among experts in neurological health. It supports personalized nutrition as part of a complete care approach.