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In specific populations, soy products have been a part of their diet for many centuries. Soybeans are known to be beneficial mostly because of being rich sources of isoflavones. Various studies showed that Soy isoflavones such as daidzein and genistein have positive effects on gastrointestinal health, cancer prevention, and health promotion in postmenopausal women. In recent years, many studies focused on the neuroprotective effects of soy isoflavones in animal models and humans. This review includes the latest literature on the effects of soy isoflavones in various neurological disorders. In conclusion, soy isoflavones have neuroprotective, anti-inflammatory, and anti-oxidant effects and can be used to prevent stroke, improve memory and cognitive function, reduction of Parkinson’s disease symptoms, and also as a therapeutic agent in multiple sclerosis.